The coolness of the peppermint compliments the rich creaminess of the caramel & makes this fridge tart into something unusually delicious, given the odd combination of ingredients ! (Welcome ! If you've arrived here via a Google or similar search, this is one of the most searched for recipes on my blog - there must be many ex South African's the world over looking for this recipe as people from all over the world visit this particular page ! I hope that you enjoy the recipe, & feel free to browse around my blog for more great African recipes and bits & pieces about my life here in East Africa !)
Here is a wonderful, traditional South African pudding known as a “Peppermint Crisp Caramel Tart” in English, and a “Peppermint Yskas Tert” in the South African language of Afrikaans – directly translated, that means a Peppermint Fridge Tart and this recipe is just that – a delicious tart that requires no cooking as it sets in the fridge.
Don’t be put off by the sound of the peppermint & caramel combination …. it is one of those odd combinations that just works, even though it might make you pull a face at first (like I did !). This pudding has been around as part of South African cuisine for as long as I can remember, and is especially delicious when served to round off a braai/barbecue as it is actually quite light and refreshing (albeit rich !)
As we cannot get many of the ingredients for this recipe in Tanzania, and as it was a pudding which I really wanted to put on the blog, I decided to make it in South Africa, (I made a quick visit to the local corner shop to get all the ingredients needed !) so that I could share it with you all. So, here it is for you to enjoy …. a great recipe which I got from my Mum ...
Peppermint Crisp Caramel Fridge Tart
625 ml Milk
1 x 360 gm tin Caramel (or boil a tin of Condensed Milk to make your own)
60 ml Custard Powder
1 x 200 gm pkt Tennis Biscuits (plain Tea/Coconut biscuits would also work well)
200 gm Peppermint Crisp Chocolate bars (or other peppermint chocolate)
250 ml Cream, whipped
Heat 500 ml of the milk together with the tin of caramel in a saucepan, stirring continuously. Mix the custard powder with the remaining 125 ml of the milk, to form a smooth paste. Add the heated milk/caramel mixture to the custard paste & return to the heat for a few minutes, stirring continuously.
Place a layer of Tennis biscuits (approximately half the packet) in a square dish and pour half of the custard/caramel mixture over these. Grate about a third of the Peppermint Crisp bar over this layer, then top with the other half of the Tennis biscuits, pour the remainder of the custard/caramel mixture over this and sprinkle another third of the Peppermint Crisp bar over, then top with whipped cream. Grate the remainder of the Peppermint Crisp bar over the top of the cream to garnish, and place in the fridge for a few hours to set.
Don’t be put off by the sound of the peppermint & caramel combination …. it is one of those odd combinations that just works, even though it might make you pull a face at first (like I did !). This pudding has been around as part of South African cuisine for as long as I can remember, and is especially delicious when served to round off a braai/barbecue as it is actually quite light and refreshing (albeit rich !)
As we cannot get many of the ingredients for this recipe in Tanzania, and as it was a pudding which I really wanted to put on the blog, I decided to make it in South Africa, (I made a quick visit to the local corner shop to get all the ingredients needed !) so that I could share it with you all. So, here it is for you to enjoy …. a great recipe which I got from my Mum ...
Peppermint Crisp Caramel Fridge Tart
625 ml Milk
1 x 360 gm tin Caramel (or boil a tin of Condensed Milk to make your own)
60 ml Custard Powder
1 x 200 gm pkt Tennis Biscuits (plain Tea/Coconut biscuits would also work well)
200 gm Peppermint Crisp Chocolate bars (or other peppermint chocolate)
250 ml Cream, whipped
Heat 500 ml of the milk together with the tin of caramel in a saucepan, stirring continuously. Mix the custard powder with the remaining 125 ml of the milk, to form a smooth paste. Add the heated milk/caramel mixture to the custard paste & return to the heat for a few minutes, stirring continuously.
Place a layer of Tennis biscuits (approximately half the packet) in a square dish and pour half of the custard/caramel mixture over these. Grate about a third of the Peppermint Crisp bar over this layer, then top with the other half of the Tennis biscuits, pour the remainder of the custard/caramel mixture over this and sprinkle another third of the Peppermint Crisp bar over, then top with whipped cream. Grate the remainder of the Peppermint Crisp bar over the top of the cream to garnish, and place in the fridge for a few hours to set.
