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- Peppermint Crisp Tart
- Tennis Biscuits:
- 200g plain flour
- 80g caster sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tbsp powdered milk
- 50g dessicated coconut
- 100g room temp butter
- 1 egg
- Sift dry ingredients
- Add in dessicated coconut
- Add butter, mix until crumbly with hands
- Add egg and combine
- Mix, pop in clingfilm and fridge 30 mins
- Roll out the dough 3mm thick on a flourered surface
- Cut out biscuits, poke with a skewer to decorate
- Oven 160C for 18 mins on a lined baking sheet
- Cool
- Tart bit:
- 80g chopped mint choc chocolate
- 400g double cream
- 150g caramel sauce
- Whip double cream till firm
- Add a bit of whipped cream to caramel, mix well
- Then add the rest and mix well
- Add a bit of chopped choc, mix and set aside
- Layer time!
- Biscuits layer - Cream layer - Mint choc x3 layers
- Drizzle more caramel on top, and the remaining choc
- Overnight in the fridge
- Done!
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