Happy Monday! Holiday spirit is officially the air – people are talking life less seriously and I am making a healthier Peppermint Crisp Tart – using gluten free biscuits, a vegan homemade caramel and a coconut whipped cream.
The thing that I think we all love about a Peppermint Crisp Tart is the fact that it has that moreish coconut taste from the Tennis Biscuits and that sweetness from the caramel, which is all balanced out by the layers of cream and pops of freshness in our mouths from the Peppermint.
Remaking an old favourite
I think I have managed to achieve something similar, but slightly healthier – just by swopping out and remaking some ingredients. You see, while the Tennis biscuits are replaced with Gluten free Digestives, the coconut taste is still reinforced through the use of coconut cream instead of dairy cream. The caramel is also dairy free and is very simple to make – no thermometers needed here. There is something about making all of these ingredients from scratch that I feel gives the tart a new lease on life.
Of course, crunches of Cadbury Dairy Milk Mint are crushed up and distributed evenly amongst the layers to give you some relief from all the sweetness. This tart is gluten free and dairy free (barring the chocolate of course) yet still tastes almost the exact same as the original tart that South African’s know and love. The recipe will make four small glasses or two big glasses of dessert.
Happy cooking and as always – please tag me if you decide to try this recipe?
Cat’s Healthier Peppermint Crisp Tart
For the caramel
- 330 ml of coconut cream chilled in the fridge
- 1/3 cup maple syrup
- ½ tsp salt
- 1 tsp coconut oil
- 1 tsp vanilla
Rest of tart
- 2 slabs Cadbury Dairy Milk Mint crushed
- 2 165 ml tins of coconut cream chilled in the fridge
- 2 packets Gullon Gluten Free Digestive Biscuits crushed
- Spoon the coconut cream out of the chilled tin, leaving the coconut water at the bottom of the can behind
- Pour the coconut milk, maple syrup and salt into a pan
- Boil over a medium heat and then reduce the heat once it reaches boiling point. Simmer for 30 or so minutes, stirring occasionally.
- Add coconut oil and heat for another 5 minutes and the caramel will start to develop a darker colour. Keep stirring throughout the process.
- Remove from heat and add the vanilla and then pour into a bowl to cool
For the rest of the tart
- Crush the biscuits – I just hit them with the back of a wooden spoon while they were in the packet - but you can also add to a bowl and crush with the back of a wooden spoon
- Remove the next two cans of coconut cream from the fridge and spoon off the cream from the top of the cans
- Whisk the coconut cream in a big bowl for 3 minutes over an icy bath – I do this in the kitchen sink. The coolness of the ice helps the cream to thicken up
- Once the coconut cream is slightly thicker, pour in the cooled caramel and stir in one of the crushed chocolates
- Begin to layer the tart – starting with crushed biscuits, then the caramel mixture.
- Top off with more crushed chocolate
- Refrigerate for an hour to set
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