Peppermint crisp tart parfait

8 servings Prep: 45 mins, Cooking: 6 hrs 6 mins

The classicpeppermint crisp tart with a gourmet chocolatey twist.

By Food24 February 24 2014
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Ingredients (7)

1/2 condensed milk — tin
250 ml cream — fresh, for whipping
100 g dark chocolate — chopped
500 g yoghurt — plain
385 g Caramel Treat — tinned
1 tennis biscuits — packet
2 tsp Robertson's peppermint essence
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Method:

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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