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Peppermint crisp tart parfait

Peppermint crisp tart parfait, recipe

Ingredients 7
Servings 8
Time 45 min


  • 1/2
    385g tin condensed milk
  • 250
    whipping cream
  • 100
    dark chocolate – half roughly chopped other half grated for later use
  • 500
    plain yoghurt
  • 385
    tin caramel treat (dulce de leche)
  • 1
    packet tennis biscuits
  • 2
    peppermint essence


6 min
Drain the yoghurt overnight by lining a wire mesh strainer with cheesecloth and place it over a bowl. Put the yoghurt into the lined strainer, cover and leave in the fridge overnight to drain.

Whip the condensed milk, cream and essence together until just soft peaks form – be careful not to over whip. Fold in the chopped chocolate and freeze for at least 6 hours.

Place the tennis biscuits in a plastic bag and finely crush/bash with a rolling pin to look like sand. Pack the crumbs on a baking tray and bake for an 45 minutes at 120 degrees C to dry.

To assemble:

Remove the ice cream from the freezer to soften a bit.

Soften the caramel treat with a whisk to make sure it is not lumpy and mix with the drained yoghurt.

Spoon a layer of the biscuit sand into the glasses.

Top with some of the caramel/yoghurt mix. Top again with biscuit sand and a bit of the grated chocolate. Top with another layer of the caramel/yoghurt mix.

Place a scoop of ice cream on top.

Garnish with the rest of the grated chocolate and serve.

Reprinted with permission of HeinStirred.


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