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Peppermint Crisp Fridge Tart

Peppermint Crisp Fridge Tart
Peppermint Crisp Fridge Tart

Recipe by: Tumi Mogoai

Our ever so delicious Peppermint Crisp Tart is a South African favourite and is sure to bring a smile to everyones face.

1 cup all-purpose flour
1/2 teaspoon salt
1/4 cup Excella oil
3 tbsp sugar
2 tablespoons milk (or water, ice cold)

In a bowl, mix all dry ingredients with a whisk.
Add the oil into the flour and whisk to form crumbs.
Finally, add the cold milk (or water) to bring dough together.
Form a disk with the dough and transfer to the fridge to chill. 
Place dough in the middle of a medium tart pan. Spread dough out with your fingers, covering the bottom of the plate, up along the sides and over the rim.
Using a fork, poke holes into the bottom of the tart pan and bake in the oven at 180C for 15 min or until golden brown. Break up any leftover dough pieces into to form crumb-like texture. Bake these as well until golden brown.

Tart filling
1 ½ cup whipping cream
1 cup thick caramel sauce
2 peppermint crisp chocolates (crumbled)

In a chilled bowl, whip your cream. Fold in the caramel sauce, the baked dough pieces and half of the crumbled chocolate pieces. Top with the rest of the crumbled chocolate and transfer into the fridge to chill for at least 4 hours.

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