Peppermint crisp tart

If there was ever a truly feel-good food, it simply has to be peppermint crisp tart.  This fridge tart favourite is a South African classic, and I don’t know a single fellow South African who doesn’t like it.

The beauty of this tart is that it practically requires no skill and no baking: even children can make it. And it doesn’t have to be all neat and beautiful, it can be messy and chunky and it will still taste like a dream! The tart is not for the kilojoule conscious, that’s for sure. But if you like a creamy caramel and minty chocolate desert, this classic peppermint crisp tart will surely be a winner.

Ingredients:

• 1 packet Tennis biscuits (square coconut cookies)
• 1 can Nestlé Caramel Treat (or Dulce de Leche, or boiled condensed milk)
• 250 ml cream
• 2 x Nestlé Peppermint Crisp chocolate bars, chopped into rough chunks

Method:

1. Whisk the cream on high speed with electric beaters untill stiff peaks form. Add the caramel treat and carefully whisk it on low speed untill thoroughly mixed. Do not overmix.
2. Arrange one layer of tennis biscuits in the bottom of a square dish (around 20 x 20 cm big and 5 cm deep). No need to grease your dish.
3. Pour half the caramel mixture on top of the biscuits, and spread it evenly to fill the corners.
4. Sprinkle half of the chopped peppermint crisp chocolate chunks evenly on top of the caramel layer.
5. Repeat with another layer of biscuits, caramel mixture, and chocolate chunks.
6. Cover with plastic wrap and store in the fridge for at least 4-6 hours or preferably overnight. The biscuits need time to soften, and the caramel mixture need time to set.
7. Serve straight from the fridge.

Easy as pie!