Icing Sugar
Icing sugar can also be...
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Desserts
Peppermint Crisp Tart
3 hours
20 mins
Easy
15
This is an adaption of the traditional South African peppermint crisp tart recipe. Best made the day before. You can also mix the chocolate into the caramel mixture if you prefer and grate the chocolate onto the final top layer.
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- Ingredients
- Method
Ingredients
- 500ml cream
- 1 Tbsp Chelsea Icing Sugar
- 395g can caramel condensed milk
- 300g Tennis biscuits or Arnott's Nice Biscuits
- 70g Nestle Peppermint Crisp chocolate (or Aero Mint), roughly chopped
Chelsea Products in Recipe
Reviews
48
What did you think of this recipe?
Lon
Perfect! If you can't find Peppermint Crisp, you could also try Cadbury's new block of Milk Dark Delicate Crispy Mint. Works just as well and is ever so slightly less sweet.
5
Baker
Cool recipe it was awesome
5
Maud Chikwengo
This recipe is easy thanks. I love it thanks again
5
Yolande
Tried it, and it was absolutely delicious. I've added this recipe to my cook book and looking forward to making it again.
5
Amber
Have made it for my daughter's 16th birthday a day ahead - as South Africans living abroad peppermint crisps are expensive, but I definitely would use 3-4 bars instead of the one this recipe calls for - three for the mixture, one for the grated topping. Most South African recipes call for 4-5 bars
4
Marietjie
I changed it a bit...had too much of the mint crisp version. I used broken ginger biscuits which I added to the cream mix, I also used the ginger biscuit flavoured chocolate slab, which I grated over the top.Ginger is one of my favourite things.
5
Hettie
Looks easy enough.
5
D
Wow.
5
Beau J
Excellent! Slightly heavier sponge that works well as a single layer cake.
5
Allison
Good recipe
2
Method
Place cream and Chelsea Icing Sugar in a large bowl. Whip until it just reaches soft peaks. Add caramel and whip briefly until well combined.
In a 20cm square dish, arrange a single layer of the biscuits. Spoon a third of the caramel mixture over the biscuits to cover completely. Top with a third of the chocolate. Repeat two more times, to use all the ingredients.
Refrigerate until set (at least 5-6 hours, ideally overnight).
Spoon a little bit of the caramel mixture over the biscuits to cover completely
Grate a piece of the chocolate over caramel mixture.
Repeat with layering biscuits, caramel and grated choscolate until finished, ending with a caramel & chocolate layer.
Place in fridge to set for a few hours or overnight if you can.
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
Reviews
48
What did you think of this recipe?
Lon
Perfect! If you can't find Peppermint Crisp, you could also try Cadbury's new block of Milk Dark Delicate Crispy Mint. Works just as well and is ever so slightly less sweet.
5
Baker
Cool recipe it was awesome
5
Maud Chikwengo
This recipe is easy thanks. I love it thanks again
5
Yolande
Tried it, and it was absolutely delicious. I've added this recipe to my cook book and looking forward to making it again.
5
Amber
Have made it for my daughter's 16th birthday a day ahead - as South Africans living abroad peppermint crisps are expensive, but I definitely would use 3-4 bars instead of the one this recipe calls for - three for the mixture, one for the grated topping. Most South African recipes call for 4-5 bars
4
Marietjie
I changed it a bit...had too much of the mint crisp version. I used broken ginger biscuits which I added to the cream mix, I also used the ginger biscuit flavoured chocolate slab, which I grated over the top.Ginger is one of my favourite things.
5
Hettie
Looks easy enough.
5
D
Wow.
5
Beau J
Excellent! Slightly heavier sponge that works well as a single layer cake.
5
Allison
Good recipe
2
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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