Bake for 1 hour 30 minutes to 1 hour 45 minutes or until caramel in colour (refill water every 20 minutes). This recipe is sufficient for a 5 x 8-inch baking dish, or you could make approximately 8 smaller individual dishes. Store this tart in the fridge for 3 to 4 days. I highly recommend freezing any leftovers...frozen peppermint crisp tart makes for a great frozen dessert.

For caramelised condensed milk, you can use tinned Carnation Caramel; dulce du leche; or you can make your own by boiling a tin of normal sweetened condensed milk for 3 hours (warning: may be hazardous!!).Thank you so much! The amount of peppermint crisp is definitely a "measure with your heart" kind of ingredient! Remove the tin from the fridge and using a small palette knife, spread the pepermint filling over the base. Place in the fridge to set for around 30 minutes, Pour the chocolate Ganache over the biscuits, you can be a bit messy and let it get to the sides of the dish, which will make the resulting dish look awesome.

The delicious peppermint crisp isn’t even the best part. Because the rest of this dessert is made up of a coconut biscuit base, whipped cream, and caramel treat. Like we said: it’s rich and decadent. Although this recipe calls for peppermint crisp, you can get very creative to recreate this traditional favourite using British ingredients. While no chocolate even closely resembles peppermint crisp, there are dark mint chocolate and coconut biscuits available. I like to lightly bash the peppermint crisp in a small plastic bag with the smooth side of a kitchen mallet, a small hammer, or even a rolling pin, until crushed, coarsely or finely, to my liking, and incorporate it into the cream mixture by beating it further until it forms soft peaks, like a soft mousse. You can also do double or treble batches of this crushed crisp and refrigerate it for next time unless that same mouse likes refrigerated mouse-bite-size Peppermint Crisp.If you can’t get hold of Tennis biscuits, the best alternative in the UK is Nice biscuits. McVitie's coconut rings and Shirley Coconut Biscuits are also good options. If you can't get coconut biscuits, digestive biscuits are your last option. Beat in the vanilla. On low speed, alternately add the flour mixture, about one-third at a time, and milk, about half at a time, beating just until blended. Best Before' dates (not to be confused with 'Use By' dates found on products such as fresh meat and fish) are simply a manufacturers guideline concerned to a products quality.

This recipe requires a few mixing bowls, a handheld electric mixer or stand mixer, and a square (9 inches or 23cm) or similar-sized dish. Ingredients and SubstitutionsThe secret to success for the best after dinner mints ? Use a good quality dark chocolate, high quality peppermint extract and crunchy Demerara sugar. Impress dinner guests with your own homemade after dinner mints. This slice is best stored in an airtight container and will keep in the fridge for up to seven days. Did you also bite the ends of peppermint crisps and drink milk through it when you were a kid? Those mint crystal tubes make the perfect straw – it is messy but fun. Leave to set completely. If you don’t have a cool place to leave your chocolate peppermint crisp, leave it to set in the fridge.

Add the whipped cream and grated peppermint crisp into the caramel mix. Combine the ingredients well to form a paste. Jeanne, this is such a delicious recipe!!! In regards to the caramel/dulce de leche… I hate the idea of boiling condensed milk in the tin, so I bake it in the oven. This is the easy method I use: Large dish – as this is a fridge tart, you'll need the proper container in which to chill it. The one I used for this recipe was 25 x 20 x 7cm (10 x 7.5 x 3in).Repeat the process so that you have three layers or until the mixture is over with the cream being on top.