Thursday, 19 December 2013

Peppermint Crisp fridge tart

Looking for that long-lost delicious Peppermint Crisp pudding recipe that you remember from your youth? Well, you’ve found it!

Author: Jeanne Horak-Druiff
Recipe type: Dessert
Cuisine: South African

Ingredients:  (serves 6 -8
  • 250ml Orley Whip, whipped to soft peaks
  • 2 packets of Tennis biscuits (although you will probably use less)
  • 375g tin of caramelised condensed milk
  • 20ml caster sugar
  • 3 Peppermint Crisp chocolate bars, crushed
  • 3-4 drops of peppermint essence (more, if you like))
  1. Whip the Orley Whip and then add the caramelised condensed milk, castor sugar and peppermint essence. 
  2.  Beat until well mixed and then stir in ⅔ of the crushed Peppermint Crisp.
  3. Place a layer of whole tennis biscuits in a buttered 29x19x5cm dish. Spoon ⅓ of the caramel mix over the buscuits and spread evenly. Continue in layers, finishing with a layer of filling on top.
  4. Refrigerate for at least 4 hours. Decorate by sprinkling the remainder of crushed peppermint crisp on top. Cut into squares and serve.
Notes:SUBSTITUTIONS: You can substitute whipping cream for Orley Whip (a kosher dairy substitute), but the outcome may be even richer than this pudding already is. I used Elmlea, a half-dairy cream available in the UK. Apparently the American Cool Whip is a near-identical product. For caramelised condensed milk, you can use dulce du leche or you can make your own by boiling a tin of normal sweetened condensed milk (warning: hazardous!!). The Tennis biscuits may prove problematic, although I have seen forums in Australia advising the use of a type of Arnott’s coconut biscuits or Nice biscuits. Any other suggestions welcome. And as for the Peppermint Crisp… sadly, for that you will have to bite the bullet and buy it from a South African shop. Not sure if anything else like it exists. Maybe start campaigning for Nestle to produce it worldwide?