Tracy Minny
Tonight we made peppermint crisp tart, the way my grandmother used to make it. Our family have been making this tart for around 40 years.
Peppermint crisp fridge tart my way
The night before place a can of evaporated milk into the fridge.
Peppermint crisp fridge tart my way
The night before place a can of evaporated milk into the fridge.
Line a 9 inch springform pan with baking paper.
Crust:
1 packet tennis biscuits, 1/2 cup sugar, 1/2 cup melted butter. Mix well till combined. Press into the lined pan.
Filling: 1 can cold evaporated milk
400g caramel condensed milk = 1 can
3 Nestle peppermint crisp chocolates (grated)
3 Tbsp gelatine mixed into 1 cup hot water (keep stirring
until dissolved.
Whip the evaporated milk until almost triple in volume. Add the rest of the ingredients and whip until well combined. Pour over the crust in your springform pan. Place in your fridge until set. Preferably overnight.
Crust:
1 packet tennis biscuits, 1/2 cup sugar, 1/2 cup melted butter. Mix well till combined. Press into the lined pan.
Filling: 1 can cold evaporated milk
400g caramel condensed milk = 1 can
3 Nestle peppermint crisp chocolates (grated)
3 Tbsp gelatine mixed into 1 cup hot water (keep stirring
until dissolved.
Whip the evaporated milk until almost triple in volume. Add the rest of the ingredients and whip until well combined. Pour over the crust in your springform pan. Place in your fridge until set. Preferably overnight.
