Peppermint Crisp Caramel Tart
A delicious sweet fridge tart made with cream, tinned caramel and peppermint crisps.
Peppermint Crisp Caramel Tart
A delicious sweet fridge tart made with cream, tinned caramel and peppermint crisps.
Servings Prep Time
6people 10min
Cook Time Passive Time
10min, for pastry crust 2hours, refrigeration time
Servings Prep Time
6people 10min
Cook Time Passive Time
10min, for pastry crust 2hours, refrigeration time
Ingredients
Short Crust Pastry
Peppermint Caramel Filling
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!