Peppermint chocolate tart
A European take on a popular South African pudding made with whipped non-dairy cream, caramelized condensed milk, coconut cookies and a type peppermint chocolate.
Ingredients
1 can caramel (or dulce de leche)
1 cup whipping cream (heavy cream / double cream / soy cream)
2 packages cookies (coconut cookies)
3⁄4 cup sweets (hard mint candy, crushed)
3⁄4 cup chocolate (milk chocolate, grated)
Instructions
- Mix crushed mint candy and grated chocolate in a bowl. Set apart.
- Place the caramel in a large bowl and stir it so it becomes soft.
- Whip cream until stiff and gently fold it into the caramel with a spatula.
- Incorporate half of the crushed mint candy and grated chocolate into the creamy mixture.
- Arrange a layer of coconut cookies at the bottom of a dish. Spoon over a layer of creamy mixture. Repeat layers until you have used the cookies and the creamy mixture, finishing with a layer of creamy mixture.
- Sprinkle the remaining crushed mint candy and grated chocolate mixture on top.
- Refrigerate at least 4 hours to set, better overnight.
Yield
8 servings
Nutrition: 439 estimated calories per serving
Preparation time
15 minutes
Source
easy, mix, chill
desserts, sweets
South African food recipes
Food in Africa
Food in Africa
The original South African ingredients are: Caramel treat, a canned caramelized condensed milk similar to dulce de leche; Orley Whip, a non-dairy cream substitute; Tennis biscuits, a type of light coconut flavored shortbread; and Peppermint Crisp, a milk chocolate bar filled with crispy mint sweets popular in South Africa. It is often grated over desserts.