The great thing is that you can add any fruit of choice, make a coulis instead of the actual fruit or even substitute it with caramel and peppermintcrisp
I marinated chicken in craft beer, gave coleslaw a modern makeover, turned the classic braaibroodjie into a gourmet bread of epic proportions and elevated the most South African dessert of all time, the peppermintcrisptart to a glorious ice cream cake
I marinated chicken in craft beer, gave coleslaw a modern makeover, turned the classic braaibroodjie into a gourmet bread of epic proportions and elevated the most South African dessert of all time, the peppermintcrisptart to a glorious ice cream cake
For the Peppermint filling. For the Peppermint filling. 1 large peppermintcrisp (grated). 1) Preheat oven to 170 °C and grease your pie dish or mini tart tins (I added a circle of baking paper to the bottom of my tins to prevent the crusts from sticking). 5) Press dough into tart tins and make sure it covers the base and sides evenly (about 2mm thick). 2) In a separate bowl, mix the caramel with the peppermintcrisp and Aero (Remember to save some to decorate the top of the dessert). 3) Gently fold in the whipped cream and spoon mixture into your tart bases. 4) Sprinkle the remaining peppermintcrisp over the top and place in the fridge for 1 hour to set. 1 large peppermintcrisp (grated)
There isn't a South African worth their slip slops that will refuse a scoop of peppermintcrisptart at a braai and when I tried to explain this to Italian boyfriend his reaction was 'What is peppermintcrisp
