Peppermint Crisp Caramel Tart

I am such a sucker for sweet treats! Peppermint Crisp Caramel Tart is one of those recipes that you would like to have stuck on the back of your mind.  When the craving for that something sweet hits you like a hammer, you will know what to do! Luckily this recipe really is so easy and simple. It can be (literally) done in minutes.

Peppermint and Caramel just works together. No doubt that the lovely minty flavor combined with sweet caramel makes my day! Whipped up with fresh cream and served on a buttery short crust pastry is even better.

No time for crust? Grab you favorite bag of cookies, crumb away, butter it up, and press it down!

The problem though, yes the problem, is that I seldom get a chance to indulge in my peppermint crisp caramel adventures, as my gorgeous hubby absolutely hates peppermint.

How awful.

How awful is it then, that when I made my favorite tea time tart, I had to literally (well almost) consume it all by myself!

I see no problem with that!!

Serve this lovely sweet treat for tea with the girls, or surprise your hubby after dinner with a divine slice of magic. Enjoy.

Peppermint Crisp Caramel Tart

 
 
 
Print Recipe
Peppermint Crisp Caramel Tart
A delicious sweet fridge tart made with cream, tinned caramel and peppermint crisps.
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep Time 10 min
Cook Time 10 min, for pastry crust
Passive Time 2 hours, refrigeration time
Servings
people
Ingredients
Short Crust Pastry
Peppermint Caramel Filling
Prep Time 10 min
Cook Time 10 min, for pastry crust
Passive Time 2 hours, refrigeration time
Servings
people
Ingredients
Short Crust Pastry
Peppermint Caramel Filling
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Short Crust Pastry
  1. Cream the butter and sugar with an electric mixer.
  2. Add the egg and mix until incorporated.
  3. Add the dry ingredients and gently mix together with your hands until you have a smooth manageable piece of dough.
  4. Roll in a log on a smooth surface and cover with cling wrap.
  5. Push desired amount of dough into a tart dish at about 1 cm thick.
  6. Prick bottom with fork and blind bake the pastry crust at 180 degrees for 10 min or until it resembles a nice light brown color. Leave to cool.
Peppermint Caramel Filling
  1. Whisk cream with electric mixer until thick.
  2. Grate half of the peppermint chocolate into the cream.
  3. Add the tin of cooked condensed milk.
  4. Mix thoroughly and add spoonful of filling into the crust.
  5. Top with rest of grated chocolate bar.
  6. Place in refrigerator and leave to set for 2 hours.
Recipe Notes

Freeze leftover dough for up to 2 months!

Share this Recipe

Leave a Reply