Peppermint Caramel Tart | A Take On The Classic

In South Africa, a firm family favourite is the peppermint crisp tart. A peppermint crisp is an iconic chocolate and while we were at school we used them as straws for drinking milk. As there is no sugar free version of this chocolate, I decided to make a peppermint caramel tart. It has the same base ingredients and got a thumbs up from the family.

Peppermint Caramel Tart
Peppermint Caramel Tart
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I am one hundred percent behind the right to strike. But I am totally against this action when it affects other people. If you choose not to go to work and form a picket line, that is perfectly OK with me. But when you prevent other people from going about their lives that is just plain wrong. A few weeks ago a group of people in the town up the mountain decided to protest. I am not sure what their grievances where, and frankly I don’t really care. They caused the entire Grabouw area to be closed off. Our national highway goes through this area so the closure of the road has a major impact. But for me, the impact means that my staff cannot get to work. Unless they take the coastal road which means a journey of over an hour. And for what usually takes 20 minutes.

Today’s inspirational recipe from Lavender and Lime ♥ Peppermint Caramel Tart ♥ #LavenderAndLime Click To Tweet

On the same day the protest action was going on, my friend was meant to come over the mountain with her daughter. Her child was scheduled to have an appointment with her paediatrician in Somerset West. It is vital she sees the Doctor, even though not life threatening. But what if it was? We are in the middle of a pandemic and access to the hospitals was blocked off. People could literally die and the protestors could not even be bothered about that. The act itself was selfish, not only preventing people from earning a wage. But also because they did not give a second thought to how it could affect people’s lives.

Peppermint Caramel Tart

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Peppermint Caramel Tart

This is my take on the classic peppermint crisp tart
Recipe Category: Baking, Dessert
All Rights Reserved: An original recipe from Lavender and Lime

Ingredients

for the biscuits

  • 220 g flour, plus extra for dusting
  • 85 g coconut sugar
  • 30 g desiccated coconut
  • 5 mls baking powder
  • 5 mls bicarbonate of soda
  • 1 egg, lightly beaten
  • 90 g salted butter, melted and slightly cooled
  • 30 g honey

for the biscuit base

  • 200 g biscuits, broken up
  • 50 g butter, melted

for the caramelised condensed milk

  • 1 l milk
  • 200 g fructose
  • 1.25 mls bicarbonate of soda

for the tart

  • 500 mls cream
  • 200 g dark mint chocolate
  • 385 g caramelised condensed milk

Method

for the biscuits

  • Place the flour, coconut sugar, desiccated coconut, baking powder and bicarbonate of soda into a stand mixer bowl
  • Give a quick mix with the paddle beater attachment
  • Place the egg, butter and honey into a mixing bowl and whisk to combine
  • Start your stand mixer on a low speed and slowly pour the wet ingredients into the bowl
  • As soon as the dough form, stop the machine and tip the dough onto cling film
  • Shape into a disc, cover completely with the cling film and place into the fridge for 30 minutes
  • Lightly dust a silpat or piece of baking paper with flour, then roll the dough out with the cling film laid on top of the dough, until 5mm thick
  • Cut 6cm rounds or 7cm squares using up all the dough, and place the biscuits onto a lined baking tray, allowing for spreading
  • Place the baking tray into the fridge while you preheat the oven to 180° Celsius
  • Prick the edges of each biscuit with a skewer then place the baking tray into the oven for 18 minutes
  • Remove from the oven and leave to cool on the baking tray for 5 minutes before transferring the biscuits to a wire rack to cool completely

for the biscuit base

  • Place the biscuits into a blender and add the butter
  • Blitz until you have fine crumbs
  • Pour into a loose bottomed quiche tin and press in using the back of a spoon
  • Make sure you get the crumb base evenly up the side
  • Place into the fridge for 30 minutes

for the caramelised condensed milk

  • Place the milk and fructose into a sauce pan
  • Bring to the boil and leave to boil for 20 minutes
  • Reduce the temperature and leave on a low temperature setting to reduce, stirring occasionally
  • As soon as it thickens, take off the heat
  • Stir in the bicarbonate of soda and set aside to cool

for the tart

  • Place the cream into a sauce pan and bring to a simmer over a medium temperature
  • Place the chocolate into a stand mixing bowl and as soon as the cream starts simmering, pour over the chocolate
  • Mix until the chocolate melts then set aside to cool
  • Once cool, whisk until firm
  • Add the condensed milk and fold in to combine
  • Pour into the biscuit base and flatten as best you can
  • Refrigerate for a couple of hours then remove from the tin and serve
Inspiration published on Lavender and Lime March 12:

Do you have protests where you live that close off an entire area?

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6 thoughts on “Peppermint Caramel Tart | A Take On The Classic

  1. That does look fantastic.. I have limited access to peppermint crisp so tend to use a mint dark chocolate as well as a caramel crunch chocolate crumbed into the mix and then sprinkle pepermint crisp on top

  2. That looks very complicated, though the flavors seem great.

    be safe… mae at maefood.blogspot.com

  3. Like you, I believe in the power of protesting, but not when it results in the situations you and your friends and co-workers had to deal with. the protesters can still get their point across without resorting to such measures, and will be more likely to get more people on their side…

    that tart looks so good!

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