Easy - for beginners
This recipe is a favourite of my South African family and friends. We often used to make this for pudding after a nice braai. I have made it a few times for dessert after an Ozzie barbeque and it goes down well with my Australian friends too. Its simple to make and absolutely delicious...enjoy! Submitted by www.satooz.com.au
- 1 X 200g packet of Romany Creams or 1 x packet of Gingernuts
- 90g melted butter
- 15ml gelatine or 1 sachet
- 45ml water
- 1 x 397g can of caramelised condensed milk
- 2 x large (about 100g) peppermint crisps, grated/crushed
- 250ml whipped cream
- For the base: Process the biscuits into fine crumbs with a food processor or beat in a thick plastic bag with a rolling pin if you do not have one.
- Blend the biscuit crumbs with the melted butter until well mixed and press into a lightly greased tart dish. You can also use a loose-bottomed flan tin if you wish to serve the tart on a plate.
- Refrigerate the base while making the filling.
- For the filling: Mix the gelatine in the water and leave for a few seconds until the gelatine goes absorbs the water and goes spongy. Then melt the gelatine in a microwave, taking care not to overheat it, ie. do not let it boil. It should only take a few seconds, so check carefully.
- Tip the caramel, gelatine and one crushed peppermint crisp into a mixing bowl and mix gently until well blended.
- Whip the cream with a beater in a seperate bowl until stiff peak stage.
- Gently fold the stiff cream into the caramel mixture.
- Fold filling into the prepared base and refrigerate until set.
- Just before serving, sprinkle the remaining peppermint crisp over the filling of the tart.
From Nola Nunes in Mareeba, Queensland, Australia. Formerly of Amanzimtoti on the South Coast of Kwa-Zulu Natal, South Africa.