Peppermint Crisp Fridge Tart
Cream and caramel combined with peppermint chocolate, layered between coconut biscuits. The ultimate indulgent dessert.
Prep Time15 mins
Cook Time0 mins
Chilling time2 hrs
Total Time2 hrs 15 mins
Servings: 2 9-inch tarts
- 2 284 ml tubs (10 fl oz each) Double Cream
- 1 397 g tin Caramel Condensed Milk
- 2 packets Nice biscuits (original recipe uses Tennis biscuits)
- 3 35g bars Peppermint Aero (original recipe uses Peppermint Crisp)
- ½ teaspoon Peppermint Essence
Whip the cream until soft peaks form
Add caramel and peppermint essence and mix together
Grate 1 of the chocolate bars and mix in.
Arrange a layer of biscuits on the bottom of 2 tart dishes
Spread half the cream/caramel mixture evenly across both dishes
Repeat with a second layer of biscuits and the remainder of the cream/caramel
Grate the remaining bars of chocolate and sprinkle over the top
Allow to chill in the fridge for at least 2 hours
I used 2 round 9-inch foil pie dishes, but you can use square ones of a similar size.
Be careful not to overwhip the cream or it will turn into butter. You are looking for a soft-peak consistency.
Taste the mixture after adding the peppermint essence to ensure you have sufficient peppermint flavour. If you need more you can add 1 drop at a time until the desired flavour is reached.
This has to chill in the fridge for at least 2 hours (preferably overnight). This will give the biscuits time to soften in the cream mixture.
The calorie information is per slice based on 16 slices (8 slices per tart).