Rebecca Hillermann's Peppermint Crisp Tart Recipe

Rebecca Hillermann's Peppermint Crisp Tart Recipe

Rebecca Hillermann's Peppermint Crisp Tart Recipe / Photos by: Kathy Pitout Photography

“This Peppermint Crisp Tart shows heart, balance, and restraint — rich creaminess lifted by fresh minty sweetness. A South African classic, executed with confidence and flair.”
— Jackie Cameron

Rebecca HillermanN's Peppermint Crisp Tart Recipe

Makes 27 cm by 22 cm by 9 cm

INGREDIENTS

  • 2 x 360g cans condensed milk

  • 1l heavy cream

  • 4 x 49g Nestle peppermint crisp chocolate

  • 2 x 200g tennis biscuits

METHOD

  1. Put the canned condensed milk into a pot of boiling water for 4 hours to make a caramel treat. Keep cans closed. Once finished, take it out the pot and leave it to cool.

  2. Pour 1l of heavy cream into a bowl and whisk until peaks form.

  3. Mix the caramel treat with the whipped cream.

  4. Cut up the peppermint crisp chocolate into fine pieces.

  5. Place a layer of tennis biscuits at the bottom of a glass container. Pour a thick layer of your caramel treat, whipped cream mixture over the biscuits. Sprinkle some of the chocolate pieces over this. Repeat this to form your layers.

  6. Once satisfied with your amount, place into the fridge, let it set in the fridge.

Story behind the dish:
”I chose a dish that reminds me of Christmas, when I’d bake with my mom and my younger sister. This was the first time I’d made it without them, and it was a bitter-sweet feeling. I’m proud that I was able to make it on my own and I hope to make my mom and sister proud while I’m here.” - Rebecca Hillermann

Recipes, school of food & wine, dessertJackie CameronJackie Cameron School Of Food & WineJackie Cameron, Jackie Cameron’s School of Food and Wine, chefs, student chefs, Student Recipes, Recipe, Home style meals, Student Recipe, Rebecca Hillerman, Peppermint Tart, Peppermint Crisp Tart, Peppermint Crisp, Dessert, Dessert Recipe, Student Chef Recipe, Rebecca HillermannComment