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–+ servings
Peppermint Caramel Tart
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Peppermint Caramel Tart

This is my take on the classic peppermint crisp tart
Recipe Category: Baking, Dessert
Makes enough for: 1 tart
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