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.
| Prep Time | 10 min |
| Cook Time | 10 min, for pastry crust |
| Passive Time | 2 hours, refrigeration time |
| Servings | people |
- 125 gr butter softened
- 1 cup castor sugar
- 1 large egg
- 5 ml vanilla essence
- 2 cups flour
- 2 teaspoons baking powder
- 250 ml fresh cream
- 180 gr peppermint crisp chocolates
- 1 tin cooked sweetened condensed milk
Ingredients Short Crust Pastry
Peppermint Caramel Filling
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- Cream the butter and sugar with an electric mixer.
- Add the egg and mix until incorporated.
- Add the dry ingredients and gently mix together with your hands until you have a smooth manageable piece of dough.
- Roll in a log on a smooth surface and cover with cling wrap.
- Push desired amount of dough into a tart dish at about 1 cm thick.
- 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.
- Whisk cream with electric mixer until thick.
- Grate half of the peppermint chocolate into the cream.
- Add the tin of cooked condensed milk.
- Mix thoroughly and add spoonful of filling into the crust.
- Top with rest of grated chocolate bar.
- Place in refrigerator and leave to set for 2 hours.
Freeze leftover dough for up to 2 months!
