5-Ingredient Amarula Peppermint Crisp Tart
- Serves 9
- Hands-on time: 20 minutes
- Hands-off time: 3 hours
Ingredients
- 1 packet (200g) coconut biscuits
- 1½ cups cream, cold
- ⅓ cup Amarula Cream Liqueur, cold
- 1 tin (360g) caramel
- 3 slabs (49g each) peppermint chocolate, grated
- Serving suggestion:
Mint sprigs
Method
- Arrange biscuits in the bottom of a 20cm square dish, creating a single layer.
- To a chilled, medium-sized bowl add the cold cream and Amarula Cream Liqueur. Use an electric beater to whisk until stiff peaks have formed.
- In a separate bowl add the caramel and whisk until lump-free using the same beater.
- Gently fold the Amarula cream, half at a time, and half of the grated chocolate through the smooth caramel. *Chef’s Tip: Be careful not to overwork the cream mixture and release all the air!
- Spoon half of the tart mixture over the biscuit base and spread evenly using the back of a spoon.
- Neatly stack another layer of biscuits onto the filling. Finish off with the remaining Amarula cream and spread evenly.
- Generously sprinkle the remaining grated chocolate over the top of the tart and refrigerate to set for 3-4 hours or overnight for the best result.
- Cut the tart into 9 even squares.*Chef’s Tip: Dip your knife into hot water and wipe dry before cutting the tart for neater slicing.
- Serve the tart with a small sprig of mint on each slice and ENJOY!
*Chef’s Tip: Pop the tart in the freezer 1 hour before serving for a refreshing ice cream version.
This way, your layers will also be more prominent!