Sweet

Vegan Peppermint Crisp Tart

What would our South African heritage be without a traditional Peppermint Crisp Tart! It’s the dessert I whipped up the most often during my childhood, and definitely one I had to veganise to enjoy with my folks and friends today. But during the recipe development, I incurred a little problem… I couldn’t find the crunchy, sugary, green crisp part of the peppermint crisp chocolate anywhere! And Nesle’s Peppermint Crisp is not vegan 🙁 After many trials and errors, I figured out to recreate it myself. It takes a little bit of time and effort if you’re making it from scratch in one go, but it is totally worth it!

 

Vegan Peppermint Crisp Tart

Serves: 15 small slices

What would our South African heritage be without a traditional Peppermint Crisp Tart - the vegan version of course!

Ingredients

  • 1x packet vegan Marie Biscuits (Baumann's are vegan/the digestive biscuits work too)
  • ½ cup vegan caramel (see under sauces)
  • For the filling:
  • 2x 250 ml Orley Whip (for dessert variety)
  • 20x drops Flavour Nation Choc Mint Flavour Drops
  • 4 - 8 drops Stevia or Flavour Nation Sweetener (depending on how sweet you prefer your tart)
  • 85g dark chocolate Aero, grated
  • For the peppermint rock candy:
  • Clear sugar rocks / rock candy (you can find this at the Asian supermarkets)
  • 5 drops Flavour Nation Choc Mint Flavour Drops
  • 1 drop green food coloring

Instructions

1

Make the peppermint rock candy: Blitz 1 tablespoon sugar rocks in a food processor until fine (it should look like finely shattered glass). You can also shatter the sugar rocks by crushing them with a heavy object. Mix the shattered sugar rocks with 1 drop peppermint oil and 1 drop food coloring. Set aside to use as garnish for later.

2

Make the filling: Whip the Orley Whip until stiff. Add the peppermint oil, stevia and ¾ of the grated chocolate and mix through. Set aside.

3

Layer the tart: Dip the biscuits in hot water and place on the bottom of a glass dish (30cm) to create a cookie layer.

4

Add half of the filling mixture on top of the cookie layer and create a creamy layer.

5

Spread a layer of caramel sauce (half of the sauce) over the filling to create a caramel layer.

6

Add another layer of biscuits, followed by another layer of the filling.

7

Spin a spoon of caramel over the top and sprinkle with the rest of the grated chocolate and with the peppermint rock candy.

8

Place in fridge for 30 minutes to set.

9

Cut into 15 equally-sized blocks and serve with fresh mint leaves as garnish.

The South African Vegan Cookbook

Available in leading book stores – 14 September 2018

You Might Also Like