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Bakers Mini Peppermint Crisp Tart

Bakers Mini Peppermint Crisp Tart

Bakers Mini Peppermint Crisp Tart

Recipe By: Sue-Ann Allen

An SA classic adored by young and old, now re-worked into a mini bite sized portion, encouraging self-control (or else I'd eat the whole tart!)”

Bakers mini tennis biscuits
1 x tin caramel treat
325ml cream (whipped to soft peaks – be careful not to over-whip)
150g peppermint crisp chocolate (100g grated and 50g roughly chopped)


  • Place caramel in a mixing bowl and mix until a smooth consistency
  • Add the whipped cream and 100g of peppermint crisp to the caramel and fold in well
  • Place the mixture in a piping bag and refrigerate to set (at least two hours) **tip: can be done the day before
  • Take one of the mini Bakers Tennis biscuits and pipe the caramel mix in a continuous “zig-zag” pattern, place another biscuit on top, and repeat, add a few of the roughly chopped pieces of peppermint crisp for an extra burst of minty flavour, then finish with another biscuit, for a triple decker sandwich. Garnish the top with either a piped caramel rose, or more grated chocolate. Or both!
  • Repeat until you have as many as needed, store the rest of the mixture in the piping bag in the fridge, for up to two days

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