add condensedmilkand yoghurt…spoon on top of biscuits…I put mine in the freezer for an hour, and then transfered to fridge…decoratewith fruit and cream etc
Pour mocha filling into cooked pastry base to cool and set for an hour before moving to the fridge. Carefully transfer to a well greased tart pan and prick well with a fork
Combine condensedmilk mix with cremora mix and add broken pieces of biscuits I used Marie biscuits. In a separate bowl mix condensedmilkwith half of the small peppermint extract bottle or according to how strong you want it
Put into fridge for a good couple of hours for the biscuits to soften. Spoon the thickened cream into the bowl with paddle attachment, pour the grated chocolate over and mix just until everything blended
Put into the fridge until almost ready to serve (can be made the day before). The main ingredient, which gives this dessert it’s name of Peppermint Crisp Tart – is the chocolate bar that has a firm peppermint praline type centre
Mini milktarts. I assembled the cheese cake in little vessels & realised I forgot the biscuit base, so sprinkled the crushed biscuits on top of the cheesecake mix (hence the name), top with granadilla pulp
Place the tart in the microwave for four minutes and then allow to set in the fridge overnight. The mixture will become very sticky, so leave the bowl to chill in the fridgewith a covering for one to two hours before rolling
