Once in a while it is fun to give a classic dish a facelift and you can’t get more South African classic than a peppermint crisp tart. This recipe has been in the back of my mind in various forms for about a year now and I only got down to making it when the peppermint choc chip ice cream idea entered the mix (while on the treadmill – the irony of which is not lost on me).
And I think it really works. I just love the ice cream melting down into the caramel and biscuits as you eat it – perfuming the dessert with ice cold peppermint.
It is not a difficult recipe and just uses seven ingredients. The ice cream is insanely easy – it is based on Nigella’s no churn coffee ice cream recipe – but you need to start a day before to make the ice cream and drain the yoghurt. The ice cream recipe only uses half a tin of condensed milk (makes about 500ml ice cream) which is a pain (unless you have kids or a partner who’d happily eat the other half) so I made the ice cream using a whole tin of condensed milk but doubled the cream, extract and chocolate and had another batch in the freezer for midnight emergencies. And use a good peppermint extract – I don’t think essence will do the trick.
I used plain yoghurt (low fat) as I thought mixing the caramel with more cream would make the dessert just over the top rich and it gives it a bit of a cheesecake flavour. And I do think drying out the crushed biscuits is worth the effort. The biscuits remain quite crisp even with the wet caramel mixture on top adding just that bit of texture.
The dessert is very rich so you can serve at least 8 portions with this recipe
- ½ 385g tin condensed milk
- 250ml whipping cream
- 2 teaspoons peppermint extract
- 100g dark chocolate – half roughly chopped other half grated for later use
- 500g plain yoghurt
- 1 385g tin caramel treat (dulce de leche)
- 1 packet tennis biscuits
- Drain the yoghurt overnight by lining a wire mesh strainer with cheesecloth and place it over a bowl. Put the yoghurt into the lined strainer, cover and leave in the fridge overnight to drain.
- Whip the condensed milk, cream and peppermint extract together until just soft peaks form – be careful not to over whip. Fold in the chopped chocolate and freeze for at least 6 hours.
- Place the tennis biscuits in a plastic bag and finely crush/bash with a rolling pin to look like sand. Pack the crumbs on a baking tray and bake for an 45 minutes at 120 degrees C to dry.
- To assemble:
- Remove the ice cream from the freezer to soften a bit.
- Soften the caramel treat with a whisk to make sure it is not lumpy and mix with the drained yoghurt.
- Spoon a layer of the biscuit sand into the glasses. Top with some of the caramel/yoghurt mix. Top again with biscuit sand and a bit of the grated chocolate. Top with another layer of the caramel/yoghurt mix. Place a scoop of ice cream on top. Garnish with the rest of the grated chocolate and serve.