A secret family recipe passed down from braai to braai: Peppermint crisp tart

Here’s a family favourite from Robertson Winery trade marketer, Nico Davel, feel free to pass it down from generation to generation, or simply pass the bowl from hand to hand. A real South African treat that pairs perfectly with our Robertson Winery Sparkling Wine Sweet Pink (with or without ice balls!)

Recipe: Peppermint crisp tart with strawberry-mint salsa

Ingredients

• 2 cups (3 x 250ml) whipping cream, chilled
• 2 x 360 g Caramel Treat
• 4 x 49 g bars Peppermint Crisp bars
• 200 g Tennis biscuits
• 2 T sugar
• 250 g fresh strawberries
• 1 T caster sugar
• 8-10 large mint leaves, finely chopped
• Ice cold Robertson Winery Sparkling Wine Sweet Pink (optional, for serving)

Method

1. Place a mixing bowl in the fridge for 10 minutes to ensure the cream whips best.
2. Add 2 of the 250ml tubs of chilled whipping cream to the bowl and whip until soft peaks form.
3. In a separate bowl, use an electric hand mixer to loosen the Caramel Treat.
4. Fold a few spoons of the whipped cream into the caramel to lighten it. Then add the remaining whipped cream and 3 of the roughly chopped Peppermint Crisp bars. Gently fold until well combined.
5. Spread a thin layer of the caramel mixture at the bottom of a serving dish. Add a layer of Tennis biscuits, filling gaps with crushed biscuits. Continue layering with caramel mixture and biscuits until all ingredients are used, finishing with a layer of caramel mixture.
6. Place the dish in the fridge for at least 6 hours, preferably overnight, to set.
7. Before serving, whip the remaining 250ml cream with 2 T sugar. Spread over the top of the tart and garnish with the remaining finely sliced Peppermint Crisp bar.
8. Remove the stems and white tops from the strawberries. Dice into small cubes. Sprinkle with 1 T caster sugar and mix with the finely chopped mint leaves. Be mindful of excess juice to keep the salsa from becoming too mushy.
9. Spoon a tablespoon of the fresh strawberry-mint salsa over each serving of Peppermint Crisp Tart.

Serve chilled with ice-cold Robertson Winery Sparkling Wine Sweet Pink for a delightful pairing.