In what seems to be an unofficial series of quick-to-prepare and tasty pudding recipes, the Rustenburg Herald was treated to a peppermint crisp tart this week. The peppermint crisp tart, much like some of the recent recipes of these past few months is a great option when you need to quickly prepare a dessert for a group of people whom you are hosting.
When it comes to peppermint crisp tart, the sky truly is the limit. I am taken back to my own youth when my mother, an avid peppermint crisp fan, would sprinkle her peppermint crisp tarts with the original peppermint crisp chocolate: green peppermint flakes covered in milk chocolate.
This week the prefect girls of Riverside Private School at 155 Lleyd Street in Rustenburg prepared a perfect peppermint crisp tart for the Rustenburg Herald. Riverside Private School is currently in its 18th year of existence and is a fast growing school in Rustenburg. The school has vowed that this will not be its last appearance on this cooking page as it looks to encourage the learners to come up with new and exciting recipes.
Ingredients:
500ml cream
1 tin caramel condensed milk
2 packets Tennis biscuits
1 peppermint chocolate
1 Instant Caramel Pudding
A dash of milk
Method:
Whip the cream until soft peaks appear. Whip the caramel condensed milk along with the instant caramel pudding while adding the dash of milk. Using any dish, layer the Tennis biscuits evenly at the bottom.
Spread the caramel mixture over the biscuits making sure each is well covered. Now spread the cream mixture on top of the caramel mixture.
Break the peppermint chocolate into small pieces and scatter them evenly over the base. Continue this process until your dish is levelled (some dishes may take up to three layers). Decorate your tart with some cherries.
Place in the fridge for about two hours to set and enjoy!
