Quick peppermint crisp tart | rooi rose
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Quick peppermint crisp tart

06/05/2017

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Mrs. Sannie Bosman was our tea time winner with her quick and tasty Peppermint Crisp-tart. By Vickie de Beer.

Quick peppermint crisp tart

Serves: Enough for 8-10 people Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 1 packet of lemon jelly
  • 1 x 380 g can of evaporated milk (put the milk in the fridge the day before)
  • 1 tin of caramel
  • 2 packets of Tennis Biscuits
  • 3 x 100 g-Peppermint Crisp Chocolate

Instructions

1 Dissolve the jelly powder in half of the water indicated on the instructions on the package. Allow to cool to room temperature. Use boiling water.

2 Beat the evaporated milk to thick and foamy. Beat the caramel until it is smooth and without lumps.

3 Mix the jelly and evaporated milk and stir in the caramel.

4 Pack a layer of Tennis Biscuits in a 29 cm x 22 cm x 6 cm tart dish. Pour a little of the jelly mixture on top and grate half of the chocolate on top. Finish with a layer of jelly mixture. Grate the last Peppermint Crisp on top.

5 Refrigerate for ± 2-3 hours or overnight and serve with a nice cup of tea.

 

 



Catherine Schenck

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