South African Peppermint Crisp Tart (Nola Nunes)
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...
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Cooking tools:
- Tart pan
- Hand mixer
- Mixing bowl
- Saucepan
- Whisk
- Wooden spoon
- Measuring cup
- Chef's knife
- Cutting board
- Refrigerator
Ingredients
- 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
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