WATCH: How to make a Peppermint Crisp tart

8 servings Prep: 7 mins Chill/rest/proof: 12 hrs
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As one of the most iconic South African classics that’s well worth mastering, we present a recipe for a Peppermint Crisp Tart that’s made using Bakers Romany Creams®, as opposed to the traditional Tennis® Biscuits!

By Independent Contributor June 18 2021
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Ingredients (7)

200 g Bakers Romany Creams® Choc Mint Biscuits
1 tsp coffee
1 tbsp boiling water
2 tbsp milk
385 g condensed milk
1 cup cream
1 small bar Peppermint Crisp chocolate — chopped into fine pieces
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To make the crumble base, bash up the biscuits by hand in an airtight bag using a rolling pin or pulse in a food processor to get s rough textured crumble.

Mix the instant coffee with the water and dissolve. Add this to the biscuit crumbs, along with the 2 tablespoons of milk and mix.

Lightly press this crumb mix across the bottom of a 23 cm round or square serving dish.

Whip 180 ml of the cream to soft peaks. Add the caramel and whip until smooth. Spread this across the biscuit base. Refrigerate for a few hours or overnight until set.

When you are ready to serve, whip the remaining 70 ml cream to soft peaks and top.

Decorate with the crushed Peppermint Crisp bar.

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