Leanie's Peppermint Crisp Tart by leanief. A Thermomix <sup>®</sup> recipe in the category Desserts & sweets on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Leanie's Peppermint Crisp Tart

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Ingredients

12 portion(s)

Leanie's Peppermint Crisp Tart

196 grams Nestle South African Peppermint Crisp Chocolate
500 grams heavy cream
395 grams Nestle Caramel Treat
400 grams Tennis Biscuits, or Coconut Biscuits

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6

4h 15min

Preparation 15min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
South African

Recipe's preparation

Grate the peppermint chocolate for 5 secs/speed 4 (make sure it is not over chunky but not too finely grated.). Set aside. Clean and dry bowl.

Insert butterfly whisk in clean, dry bowl. Whip cream for 20 secs/speed 4. Watch it closely so that it reaches a light thickness and is not too thick. Remove butterfly whisk.

Add caramel to cream mixture and combine well for 10 secs/speed 5.

Take a large rectangular glass dish and add a layer of tennis biscuits on the bottom of the dish. Do not put it along the side of the dish.

Add half of the cream and caramel mixture. Sprinkle half of the chocolate on.

Add another layer of tennis biscuits over the cream mixture. Then add your caramel cream mixture and and continue layering until your dish is full. Remember to leave some chocolate for the very top layer.

Sprinkle chocolate over the top. Cover with foil and place in the fridge to set for 4 hours.

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.