Wednesday, 24 February 2016


A decadent treat of caramelized condensed milk and whipped cream, topped with chocolate peppermint crisp.

biscuit crust:
1 packet Tennis or Digestive biscuits, crushed
30 ml (2 tablespoons) sugar
1,25 ml (1/4 teaspoon) ground cinnamon
60 ml (4 tablespoons) butter, melted
1 x 400g-tin condensed milk (boiled for 2 hours)
375 ml (1 ½ cup) cream
15 ml (1 tablespoon) gelatine
30 ml (2 tablespoons) water
125 ml (1/2 cup) cream (whipped)
1 large peppermint crisp, grated


Grease a 22 cm spring form cake tin.
1. Make the biscuit crust. Add the sugar and cinnamon to the crumbs and mix well. Add the melted butter and mix well. Press the mixture into the cake tin, covering sides and bottom. Leave in the freezer for 2 hours.
2. Whip the cream and add the caramelized condensed milk. Mix well.
3. Soak the gelatine in the water for 2 minutes. Heat the gelatine over boiling water until it has dissolved. Add some of the condensed milk mixture to the gelatine and mix well. Now fold the gelatine mixture into the condensed milk mixture. Spoon the condensed milk mixture into the biscuit crust and leave in the refrigerator until set.
4. Release the spring form tin and place the tart on a serving plate. Top with a thin layer of whipped cream and the grated peppermint crisp. Garnish with a sprig of fresh mint.


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