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Update and rename peppermint-crisp-tart to peppermint-crisp-tart.md
Removed hyperlinks. If the ingredients are unfamiliar I guess people can look it up for themselves.
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# Peppermint Crisp Tart
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[Peppermint Crisp tart](https://www.google.com/search?q=peppermint+crisp+tart) is a simple but surprisingly delicious South African tart.
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- ⏲️ Prep time: 25 min
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- 🍳 Fridge time: 4 hours mininum
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- 🍽️ Servings: 6 - 8
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## Ingredients
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- [Orley Whip](https://www.google.com/search?q=orley+whip): 250 ml | 1 cup (Can use any non-dairy cream substitute, or whipping/double cream but it may be too rich.)
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- [Caramel Treat](https://www.google.com/search?q=caramel+treat): 375 ml | 1½ cup | 1 can (Caramelised condensed milk like [Dulce de Leche](https://www.amazon.com/dp/B000SRJLSW/ref=cm_sw_em_r_mt_dp_FTY5X1E702R05KEHCT04))
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- [Peppermin Crisp Chocolate](https://en.wikipedia.org/wiki/Peppermint_Crisp): 2 bars | 100 g | 3.5 oz
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- [Tennis biscuits](https://www.google.com/search?q=tennis+biscuits): 1.5 packs | 300 g (Use any coconut flavoured biscuit/cookie that has a fine texture such as Voortman Coconut Cookies)
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- Peppermint Essence (optional): 3 - 10 drops (depending on the peppermint flavour desired)
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- Fine Sugar (optional): 1 tablespoon (e.g. castor sugar)
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## Directions
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1. Butter a medium to large sized tart dish / bowl.
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2. Place a layer of tennis biscuits at the bottom of the bowl. The biscuits don't need to fit perfectly.
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2. Finely grate ⅔ (two thirds) of the peppermin crisp chocolate.
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2. Whip the Orley Whip until thick and stiff. Whip it rather too stiff than too runny.
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3. Fold in the caramelised condensed milk.
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4. Add the grated peppermint crisp chocolate, peppermint essence (optional) and fine suger (optional) and mix well.
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5. Spoon about ⅓ (one third) of the mix over the first layer of biscuits and spread it out evenly.
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6. Add another layer of biscuits and alternate with the mix, finishing with a layer of mix on top.
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7. Crush the remaining peppermin crisp chocolate over the tart
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8. Refrigirate for at least 4 hours, preferably overnight.
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## Contribution
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Nardus Cronjé
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;tags: dessert tart sweet creamy peppermint
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src/peppermint-crisp-tart.md
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# Peppermint Crisp Tart
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Peppermint Crisp tart is a simple but surprisingly delicious South African tart.
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- ⏲️ Prep time: 25 min
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- 🍳 Fridge time: 4 hours minimum
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- 🍽️ Servings: 6 - 8
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## Ingredients
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- Orley Whip: 250 ml | 1 cup (Can use any non-dairy cream substitute, or whipping/double cream but it may be too rich.)
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- Caramel Treat: 375 ml | 1½ cup | 1 can (Can use any caramelised condensed milk like Dulce de Leche)
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- Peppermint Crisp Chocolate: 2 bars | 100 g | 3.5 oz
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- Tennis biscuits: 1.5 packs | 300 g (Use any coconut flavoured biscuit/cookie that has a fine texture such as Voortman Coconut Cookies)
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- Peppermint Essence (optional): 3 - 10 drops (depending on the peppermint flavour desired)
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- Fine Sugar (optional): 1 tablespoon (e.g. castor sugar)
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## Directions
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1. Butter a medium to large sized tart dish / bowl.
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2. Place a layer of tennis biscuits at the bottom of the bowl. The biscuits don't need to fit perfectly.
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3. Finely grate ⅔ (two thirds) of the peppermint crisp chocolate.
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4. Whip the Orley Whip until thick and stiff. Whip it rather too stiff than too runny.
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5. Fold in the caramelised condensed milk.
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6. Add the grated peppermint crisp chocolate, peppermint essence (optional) and fine sugar (optional) and mix well.
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7. Spoon about ⅓ (one third) of the mix over the first layer of biscuits and spread it out evenly.
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8. Add another layer of biscuits and alternate with the mix, finishing with a layer of mix on top.
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9. Crush the remaining peppermint crisp chocolate over the tart
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10. Refrigerate for at least 4 hours, preferably overnight.
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## Contribution
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- Nardus Cronjé
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;tags: dessert tart sweet creamy peppermint
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