Hey guys, thanks for coming to take a look at my latest post which is super easy and yummy – two words which I think, all of us LOVE to hear.
Fridge tarts are the best for those who are a bit apprehensive about making desserts which require time in the oven, so I am thinking maybe I will load a few more of my favourites.
Peppermint tart is a classic South African dish and I doubt there is any person who can resist a bite…
- 1 packet tennis biscuits
- Approximately 2 tablespoons butter
- 250 ml fresh cream
- 1 tin caramel treat
- 1 tablespoon icing sugar
- 1 giant slab of Peppermint Crisp Chocolate
Empty the tennis biscuits into a plastic packet and beat the shizz out of it until all the biscuits are broken and crumbly, once done place in your serving dish.
In a little bowl/cup melt the butter and add the melted butter to the crushed biscuits, incorporating the butter evenly and patting down until a solid base is formed. You can then set this aside.
In a separate bowl whisk the cream until stiff or stiff-ish – I added sugar to the cream, as I prefer a slightly sweeter whipped cream flavour but you can leave out the sugar completely, it doesn’t make a huge difference.
Next, add the entire tin of caramel and fold into the whipped cream. Chop up half of the chocolate slab and add to the caramel and cream mixture.
Once all is incorporated, spread the mixture onto your biscuit base and sprinkle the remainder of the chocolate onto the top. Refrigerate for 30 minutes – 1 hour and serve!
A chocolate at ours lasts five minutes and if I’m not quick enough I’ll get none. Sunday past I decided to make a big batch of chocolate brownies with the hopes of it lasting the week to fulfil our chocolate cravings instead of buying them all the time. I couldn’t have been more WRONG! It’s Tuesday today and I managed to bring the last piece with me to work. Luckily I could share some with friends who came to visit over these 3 days.
The recipe is very easy and I made sure to use good quality chocolate for extra indulgence.
Here goes the recipe:
- 1 cup butter
- 1 slab Lindt chocolate – I used 70% cocoa
- 2 cups sugar
- 4 eggs
- 1 1/2 cups flour
- 1/3 cup cocoa powder
- 1/2 tsp salt
- 1/2 cup chocolate chips – I used the milk chocolate chips from Woolworths (BEST)
- 1 can Nestle caramel treat
Preheat your oven to 180 degrees Celsius.
Grease your baking tin with butter or cooking spray.
Chop the chocolate slab into bits.
Melt the butter in the microwave and add the chocolate bits stirring continuously for it to melt and combine. Set aside to cool slightly.
Stir the sugar and eggs into the chocolate/butter mixture. Mix in the flour, cocoa powder, and salt. Add the chocolate chips.
Once the mixture is combined, pour into your greased baking tin and bake for about 30 – 35 mins. Use a toothpick to check if it’s ready, it should come out clean-ish. (I’ll take a pic next time)
Allow it to cool completely and then spread the caramel on top. I added some coarse salt on top of some of the slices for a salted caramel option – yum!