Peppermint Crisp Tart

Introduction

Peppermint Crisp Tart is a delicious no-bake dessert that is sure to please any crowd. This easy-to-make treat is made with layers of whipped cream, caramelized condensed milk, and crumbled Peppermint Crisp chocolate bars.

The tart is served chilled, making it the perfect summertime dessert. The combination of the sweet and creamy layers with the crunchy peppermint chocolate bars creates a unique flavor that is sure to be a hit with everyone. So, if you’re looking for a delicious and easy dessert to make, give this Peppermint Crisp Tart a try!

How to Make a Delicious Peppermint Crisp Tart: A Step-by-Step Guide

Making a delicious peppermint crisp tart is a simple and rewarding process. Follow this step-by-step guide to create a delicious dessert that is sure to impress.

Ingredients:

  •  250g digestive biscuits
  • 125g butter
  •  2 tablespoons of golden syrup
  •  2 tablespoons of cocoa powder
  •  2 tablespoons of icing sugar
  •  2 tablespoons of peppermint essence
  •  2 x 200g packets of peppermint crisp chocolate

Instructions

Step 1: Gather the Ingredients

Step 2: Prepare the Base

Begin by crushing the digestive biscuits into a fine crumb. Melt the butter in a saucepan over a low heat and add the golden syrup, cocoa powder, icing sugar and peppermint essence. Stir until all the ingredients are combined.

Add the biscuit crumbs to the mixture and stir until the crumbs are evenly coated.

Step 3: Assemble the Tart

Press the biscuit mixture into a greased tart tin and spread it evenly. Place the tart tin in the fridge for 30 minutes to allow the base to set.

Step 4: Add the Topping

Once the base has set, remove the tart tin from the fridge and break the peppermint crisp chocolate into small pieces. Sprinkle the pieces over the base and press them down lightly.

Step 5: Bake the Tart

Preheat the oven to 180°C and bake the tart for 15 minutes. Once the tart is golden brown, remove it from the oven and allow it to cool before serving.

Your delicious peppermint crisp tart is now ready to enjoy!

Braaied Apple Crisp recipe

How to Make the Perfect Braaied Apple Crisp: A Step-by-Step GuideBraaied Apple Crisp recipe

Braaied Apple Crisp is a delicious and easy-to-make dessert that is perfect for any outdoor gathering. Whether you’re hosting a summer barbecue or a winter braai, this classic dessert is sure to be a hit. Here’s a step-by-step guide to making the perfect Braaied Apple Crisp.

Step 1: Gather Your Ingredients

You’ll need the following ingredients to make your Braaied Apple Crisp:

– 4 large apples, peeled, cored, and sliced
– 1/2 cup of brown sugar
– 1/2 cup of all-purpose flour
– 1/2 cup of rolled oats
– 1/2 teaspoon of ground cinnamon
– 1/4 teaspoon of ground nutmeg
– 1/4 cup of butter, melted

Step 2: Prepare the Apples

Peel, core, and slice the apples into thin slices. Place the slices in a large bowl and set aside.

Step 3: Make the Topping

In a separate bowl, mix together the brown sugar, flour, oats, cinnamon, and nutmeg. Add the melted butter and mix until the mixture is crumbly.

Step 4: Assemble the Crisp

Place the apple slices in a greased braai pan. Sprinkle the topping over the apples and spread it evenly.

Step 5: Braai the Crisp

Place the pan on the braai and cook for about 20 minutes, or until the topping is golden brown and the apples are tender.

Step 6: Serve and Enjoy

Once the crisp is cooked, remove it from the braai and let it cool for a few minutes. Serve warm with a scoop of ice cream or a dollop of whipped cream. Enjoy!

Braai granadilla fridge tart

Here’s a recipe for a delicious and easy-to-make granadilla fridge tart that would be perfect for a braai (barbecue):

Ingredients:

  • 1 can of condensed milk
  • 1 can of granadilla pulp
  • 1 packet of Marie biscuits
  • 125g butter, melted
  • 1 cup of whipped cream
  • 2 tablespoons of sugar
  • 2 tablespoons of lemon juice
  • Fresh mint leaves (optional)

Instructions:

  1. Crush the Marie biscuits until they resemble fine crumbs. You can use a food processor or put them in a sealed plastic bag and crush them with a rolling pin.
  2. Mix the melted butter with the biscuit crumbs until they are well combined.
  3. Press the biscuit mixture into the bottom of a greased 20cm pie dish or rectangular dish, and refrigerate for at least 10 minutes to set.
  4. In a mixing bowl, combine the condensed milk, granadilla pulp, lemon juice, and sugar. Mix well until smooth.
  5. Fold in the whipped cream until it is well incorporated.
  6. Pour the mixture over the biscuit base and spread it out evenly.
  7. Refrigerate for at least 2 hours, or until the tart is firm and set.
  8. Once the tart is set, you can decorate it with fresh mint leaves or extra granadilla pulp before serving.

Enjoy your delicious granadilla fridge tart at your next braai!

Vanilla Malva Pudding Braai Dessert

Braai Dessert

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Ingredients

  • 220 g (1 cup) caster sugar
  • 15 gsoft unsalted butter, plus extra for greasing
  • 60 ml (¼ cup) smooth apricot jam
  • 1egg
  • 250 ml(1 cup) milk
  • 2 tspwhite vinegar
  • 3 tsp vanilla bean paste
  • 150 g(1 cup) plain flour
  • 1 tsp bicarbonate of soda
  • pinch of salt

Sauce

  • 60 ml(¼ cup) hot water
  • 250 ml (1 cup) pouring cream or evaporated milk
  • 110 g(½ cup) caster sugar
  • 100 g soft unsalted butter
  • 2 tspcornflour
  • lightly whipped cream or crème anglaise, to serve

DIRECTIONS

  1. Preheat the oven to 180°C. Butter a 2 litre (8 cup) capacity baking dish.
  2. Using an electric mixer, beat the sugar, butter, jam and egg together until pale and fluffy.
  3. Mix together the milk, vinegar and vanilla bean paste.
  4. Sift together the flour, bicarbonate of soda and salt.
  5. Alternately, fold the flour mixture and milk mixture into the egg mixture until thoroughly combined.
  6. Pour into prepared baking dish, cover with lightly greased foil and bake for 40-45 minutes, or until just firm and golden on top.
  7. When the pudding is nearly ready, make the sauce.
  8. Stir the hot water, cream, sugar and butter in a saucepan over medium heat until the butter melts and sugar dissolves. Add a little extra vanilla at this point.
  9. Combine 1 tbsp water with the cornflour to make a slurry and add to the sauce.
  10. Bring to just below the boil, then pour over the warm pudding.
  11. Serve with lightly whipped cream or crème anglaise.

Spiced Malva Pudding Braai Dessert

Braai Dessert

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Ingredients

Pudding

  • 300 g caster sugar
  • 400 g full cream milk
  • 70 g apricot jam
  • 70 g unsalted butter, softened
  • 280 g plain flour
  • 4 medium eggs
  • 2 tsp bicarbonate of soda
  • 2 tsp balsamic vinegar
  • 2 pinches fine sea salt

Sauce

  • 200 g unsalted butter
  • 200 g light brown muscovado sugar
  • 2 tsp powdered Cinnamon
  • 1tsp allspice
  • 5 tbsp honey
  • 1 grated orange peel

DIRECTIONS

  1. Preheat oven to 190 deg C
  2. Grease an oven dish
  3. Beat the sugar and eggs, until thick and light in colour, then add the jam and mix through
  4. Add the melted butter and vinegar to the wet mixture.
  5. Sieve, the flour, soda and salt together – then add to the wet mixture and mix well.
  6. Pour into your greased dish and bake until pudding is brown and well-risen – around 20-30 minutes.
  7. For the sauce, melt together all the ingredients – until the sugar has dissolved.
  8. Once the pudding/puddings are out the oven, pour over the sauce straight away so this soaks into the sponge .
  9. Ice cream works for this , but a custard with vanilla complements it the best

Cupcake Malva Pudding Braai Dessert

Braai Dessert

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Ingredients

  • 180 castor sugar
  • 2 large eggs
  • 1 tbsp apricot jam
  • 150g plain flour
  • pinch of salt
  • 1 tbsp butter
  • 1 tsp vinegar
  • 1 tsp baking powder
  • 170mls milk

For the sauce

  • 200mls double cream
  • 75g caster sugar
  • 2 tsp vanilla essence

DIRECTIONS

  1. Preheat oven to180 deg C
  2. Grease an oven dish or molds, we use a large cupcake tray
  3. Beat the sugar and eggs, until thick and light in colour, then add the jam and mix through
  4. Add the melted butter and vinegar to the wet mixture.
  5. Sieve, the flour, soda and salt together – then add to the wet mixture and mix well.
  6. Pour into your cupcake tray and bake until pudding is brown and well-risen – around 20-30 minutes.
  7. For the sauce, melt together all the ingredients – until the sugar has dissolved.
  8. Once the pudding/puddings are out the oven, pour over the sauce straight away so this soaks into the sponge – we served ours with ice cream. Enjoy!

Prue Leiths Malva Pudding for Braai

Braai Dessert

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Ingredients

For the puddings:
  • 70g plain flour
  • ¾ tsp baking powder
  • ¼ tsp baking soda
  • 100g caster sugar
  • 1 large egg
  • ¼ tsp salt
  • 40g apricot jam
  • 1 tbsp butter, melted
  • ¼ tsp apple cider vinegar
  • 125ml whole milk

For the sauce:
  • 50ml double cream
  • 40g caster sugar
  • 30g butter
  • 1 tbsp water

For the crème anglaise:
  • 200ml whole milk
  • 2 tsp vanilla bean paste
  • 2 large egg yolk
  • 2 tsp sugar

DIRECTIONS

  1. Preheat oven to 200°C/180°C fan/400°F/Gas 6.
  2. In a bowl, combine the flour, baking powder and baking soda. Set aside.
  3. In a stand mixer beat the sugar, egg and salt until you have a thick and pourable batter, similar to the consistency of a melted milkshake.
  4. Beat in the jam until incorporated, then mix in the melted butter and the vinegar.
  5. Add ⅓ milk, then ½ the flour mixture. Mix to combine. Add another ⅓ milk and the rest of the flour. Mix to combine, then add the remaining milk and mix until smooth.
  6. Divide equally between four greased pudding moulds.
  7. Bake until deeply caramelised, brown and well risen, around 25–30 minutes.
  8. While the puddings are in the oven, make the sauce. Gently heat the cream, sugar, butter and water, whisking until the butter is melted and the sugar has dissolved.
  9. Keep warm while the puddings are baking, but do not allow to boil or to catch on the bottom.
  10. Once the puddings are fully baked, remove from the oven and immediately make a cut in the top with the tip of a knife to create a space for the sauce. Pour the sauce into this cut, filling until each pudding can’t take any more.
  11. Repeat with the remaining puddings, then go back and repeat the filling process until the sauce reaches the top of the puddings. You make have some excess sauce.
  12. Make the crème anglaise. Heat the milk and the vanilla bean paste gently to scalding. Just before it bubbles, take the milk off the heat and remove any skin that may have formed.
  13. Whisk the egg yolk and sugar in a bowl, then pour over the hot milk, stirring continuously.
  14. Pour this mixture back into the pan, then heat over a low heat stirring continuously until it thickens slightly.
  15. To test if the crème anglaise is thicken, remove the pan from the heat and draw the back of a spoon through the custard. It should coat the back of the spoon evenly and when you draw a finger through the custard, the trail should remain.
  16. Strain the thickened crème anglaise through a sieve and into a bowl.
  17. Transfer enough crème anglaise to a presentation plate to coat the bottom, then turn out the malva puddings on top of the crème anglaise.

Braai Caramelised melon and granita

Braai Dessert

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Ingredients

  • 1/4 cup (55g) caster sugar
  • 2 long red chillies, seeds removed, very thinly sliced lengthways
  • 1 piel de sapo melon or rockmelon
  • 2 passionfruit, pulp removed

ELDERFLOWER GRANITA

  • 1 1/2 cups (375ml) elderflower cordial
  • Finely grated zest and juice of 1 lemon

DIRECTIONS

  1. For the elderflower granita, combine the cordial, lemon zest and juice and 800ml water in a large metal tray and place in the freezer. Freeze for 8 hours, scraping the surface with a fork every 2 hours or until light, fluffy ice crystals form.
  2. Preheat the oven to 80°C. To make the candied chilli, place the sugar in a small saucepan with 50ml water. Bring to the boil over high heat, stirring until sugar dissolves, then add the chilli. Remove from heat and set aside for 20 minutes to infuse. Drain well, reserving the syrup, and spread chilli over a baking paperlined baking tray (ensuring the chilli strands do not overlap). Bake for 20-25 minutes until crisp. Set aside to cool.
  3. Cut the melon into 12 wedges and remove seeds. Preheat a braai too medium heat. Brush the melon lightly with the reserved chilli syrup and, working in batches, grill on the braai, brushing with more syrup, for 4-5 minutes each side until charred and caramelised.
  4. Divide the cooked melon among serving plates and top with passionfruit pulp and candied chilli threads. Serve with elderflower granita.

Braai Grilled fruit salad with honey labneh

Braai Dessert

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Ingredients

  • 1kg mixed firm stone fruit, de-stoned and halved or quartered if large – we used peaches, nectarines, plums, apricots and cherries
  • 300-400g mixed berries – we used raspberries, blueberries and redcurrants
  • Avocado or vegetable oil for grilling
  • 2-3 tbsp soft brown sugar (optional)
  • Grated zest and juice 1 lime
  • Handful mixed soft herbs – we used mint, basil and lemon verbena

For the honey labneh

  • 1 tsp salt
  • 900g full-fat greek yogurt
  • 3-4 tbsp runny honey, plus extra to drizzle

For the sweet pistachio dukkah

  • 100g shelled pistachios
  • 2 tbsp sesame seeds
  • 1 tbsp poppy seeds
  • 2 tbsp runny honey
  • 1 tsp ground cinnamon
  • 1 tsp fennel seeds
  • ¼ tsp ground cardamom
  • 1 tbsp dried rose petals (optional)
  • Pinch chilli flakes (optional)

DIRECTIONS

For the Grilled Stone Fruit:

  1. Preheat the grill or barbecue to a medium-high heat.
  2. Lightly brush the cut side of the stone fruit with avocado or vegetable oil. If you’re using soft brown sugar, sprinkle this over the fruit to caramelize and sweeten it during grilling.
  3. Place the stone fruit, cut side down, on the grill. Grill for 3-4 minutes or until the fruit has grill marks and has slightly softened. Avoid moving the fruit around too much to achieve clear grill marks.
  4. Remove the grilled fruit from the heat and place in a mixing bowl. Once all the fruit is grilled and in the bowl, add the mixed berries.
  5. Sprinkle over the grated zest of one lime and squeeze in the juice. Gently toss to combine.
  6. Tear up the soft herbs and sprinkle them over the grilled fruit mixture. Toss gently to incorporate.

For the Honey Labneh:

  1. Add 1 tsp of salt to the Greek yogurt and mix well.
  2. Place a sieve over a bowl, and line it with a muslin cloth or several layers of kitchen paper.
  3. Pour the salted yogurt into the sieve and let it drain in the refrigerator for at least 4 hours or overnight. This process will thicken the yogurt by removing excess liquid.
  4. After draining, remove the thickened yogurt from the sieve and place it in a separate bowl. Stir in the runny honey until well combined.

For the Sweet Pistachio Dukkah:

  1. In a dry frying pan, toast the shelled pistachios, sesame seeds, poppy seeds, and fennel seeds over medium heat. Stir constantly to avoid burning. Once they start to become fragrant and are lightly golden, remove from the heat.
  2. Allow the mixture to cool slightly and then transfer to a food processor.
  3. Add ground cinnamon, ground cardamom, dried rose petals (if using), and chilli flakes (if using). Pulse until the mixture is finely chopped but not a paste.
  4. Drizzle in the 2 tbsp of runny honey and pulse again to combine.

To Serve:

  1. Spread a generous dollop of the honey labneh on each plate.
  2. Pile the grilled fruit salad on top.
  3. Sprinkle the sweet pistachio dukkah over the fruit.
  4. Drizzle with a little extra runny honey if desired.
  5. Enjoy!

Vanilla Honey Malva Pudding Braai Dessert

Braai Dessert

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Ingredients

  • 1 cup castor sugar
  • 2 eggs (room temp)
  • 1 tablespoon smooth apricot jam
  • 1 ¼ cups cake flour
  • 1 teaspoon bicarb of soda (5ml)
  • pinch salt
  • 2 tablespoons butter (30ml)
  • 1 tablespoon vinegar (15ml)
  • 125ml milk

The Sauce

  • 250ml cream
  • 125ml butter
  • 90ml sugar
  • 35ml fynbos honey
  • 1/2 vanilla pod / 1tspn essence or extract
  • 75ml Drambuie
  • 35ml water

DIRECTIONS

  1. Set oven to 190°C
  2. Beat castor sugar and eggs until fluffy then beat in the jam until a creamy consistency
  3. Sift dry ingredients in separate bowl.
  4. Melt butter in a small pot on medium heat and add the vinegar and milk.
  5. Now add the egg mixture and the butter mixture to the sifted ingredients and mix until well combined.
  6. Pour into an ovenproof casserole dish that takes about 2 liters.
  7. Bake at 190°C for 50 mins until the top is nicely browned.
  8. Melt all the sauce ingredients together in a small pot over medium heat and pour over the pudding before serving, preferably while it’s still hot.
  9. Serve it with ice-cream or custard or both.
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