PEPPERMINT CRISP TART REINVENTED
Crust:
2 cups flour
1/2 cup sugar
1/2 cup butter (I used margarine as we did not have butter)
1 egg
1 tsp baking powder
pinch of salt
Put the oven on 180°C.
Rub flour and butter together to form breadcrumbs.
Add the rest of the dry ingredients and add the beaten egg, mix well.
Spray and cook the tart dish and press the crust until whole tart dish is covered on the sides as well.
Place in the oven till the crust turn golden brown for about 15-20 min.
After it is golden brown set aside to cool down.
Filling:
250 ml cream
1 can of Caramel Treat
100 g Lindt Mint Intense slab crushed with a food processor
Add the cream to the mixing bowl.
Mix the cream with an electric mixer or mixer till whipped.
Add the caramel treat and cream together till well mixed.
Add the Lindt mint intense slab that is crushed.
Place in the tart dish on the base and set aside.
Topping:
250 ml cream
Leftover fine Lindt chocolate powder that is left after the Lindt chocolate blocks are removed from the food processor.
Kit Kat Mint Slab (only the mint side 4-6 blocks) refined or crushed.
In a mixing bowl add the cream.
Mix with an electric mixer or mixer until the cream has a butter like texture.
Spread across over the peppermint filling.
Sprinkle some Lindt chocolate powder all over the cream till covered.
Sprinkle a little bit of the kit kat mint slab pieces as well.
Place in the fridge for 2-3 hours till set or overnight.
Serve with some coffee or tea or as a light dessert!
The crust recipe is from my mother in-law.
Recipe and photo: Kristie Townsend
