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1 kg gaar pampoen – fyn gedruk
1 k Ideal melk of room
Meng Pampoen, eiers en room – voeg by mengsel.
Spuit lang glasbak met spray & cook en gooi mengsel in
Bak in oond vir 1 uur of tot mooi bruin by 180 grade C.
Bron: Onbekend – idee geleen by: Kos vir kampeerders met idees vir kampering
Comments Off on Peppermint Crisp Tart Parfait
The classicpeppermint crisp tart with a gourmet chocolatey twist.
100 g dark chocolate – half roughly chopped other half grated for later use
385 g tin caramel treat (dulce de leche)
Drain the yoghurt overnight by lining a wire mesh strainer with cheesecloth and place it over a bowl. Put the yoghurt into the lined strainer, cover and leave in the fridge overnight to drain.
Whip the condensed milk, cream and essence together until just soft peaks form – be careful not to over whip. Fold in the chopped chocolate and freeze for at least 6 hours.
Remove the ice cream from the freezer to soften a bit.
Soften the caramel treat with a whisk to make sure it is not lumpy and mix with the drained yoghurt.
Spoon a layer of the biscuit sand into the glasses.
Place a scoop of ice cream on top.
Garnish with the rest of the grated chocolate and serve.
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Need we say more? This is the ultimate South African pudding.
1 packet tennis biscuits 1 can caramel treat
2 cup PnP cream – fresh 400 g Peppermint Crisp chocolate bars – grated
Place the tennis biscuits in rows at the bottom of your desired dish, ensuring that the bottom of the dish is covered.
Place the caramel in a mixing bowl and mix until smooth.
In a separate mixing bowl, whisk the cream until stiff peaks form, being careful not to over-whip.
Add the whipped cream and 100g of the grated peppermint crisp chocolate to the caramel and combine well.
Spread a generous amount of the mixture over the tennis biscuits and spread evenly.
Add another layer of tennis biscuits and caramel mixture and continue this process untill your dish is full.
Sprinkle the remaining peppermint crisp over the top and place in the fridge for 1 hour to set.
Serve with a dollop of cream or as desired.
Category: Recipes, South Africa | Tags: Peppermint, Peppermint Crisp Tart, Tart
Comments Off on Variasies Van Peppermint Crisp Tert
Variasies Van Peppermint Crisp Tert
Crunchie of Peppermint Crisp-Krummeltert
lewer 6 Glase Of Een tert.
500 ml (2 k) room, verkoel
1 blik (360 g) karamelkondensmelk
2 pakke (200 g elk) Tennisbeskuitjies, fyn gemaak
4 Crunchie-sjokolades, grof gekap
Klits die room styf en vou die karamelkondensmelk versigtig in. Pak ’n laag Tennisbeskuitjies in elke glas, gevolg deur ’n laag Crunchies en die karamelmengsel. Laat 1 uur in die yskas afkoel voor dit voorgesit word.
WENK Vervang die Crunchies met Peppermint Crispsjokolade.
Peppermint Crisp Tert met Marshmellows
Smelt 23 marshmellows met 1 kop melk op lae hitte.
Rasper 150g peperment sjokolade in die mengsel in en 2 pakkies orley whip wat styf geklits is en gooi in bak bo-op tennisbeskuitjielaag en rasper nog bietjie sjokolade bo-oor en plaas in yskas.
2 pakkies Heritage Peppermint Crisp Flavour instant pudding
Make the instant pudding using 750ml milk and beat well.
Add 1 tin caramel treat And 250ml cream beaten to stiff peaks.
Mix everything together and grate in peppermint crisp chocolate. Pour onto a base of tennis biscuits and crumble tennis biscuits over and grate peppermint crisp chocolate over. Refrigerate. Absolutely delicious!!!!
Condensed Milk Lemon Pie no Merangue
1 22cm prepared crumbed Tennis biscuit crust or pie shell
2 egg yolks, beaten
1 can sweetened condensed milk
1/2 cup lemon juice
Preheat oven to 400 degrees F (200 degrees C). Prick pie shell with a fork and bake in preheated oven for 8 minutes, or until crust is lightly browned. Remove from oven and cool. In a medium mixing bowl blend egg yolks and condensed milk. Stir in lemon juice. Heat this mixture in a double boiler, stirring constantly with a wooden spoon, until it thickens. Pour into pie crust and refrigerate at least 1 hour before serving.
Category: Recipes, South Africa | Tags: Peppermint, Peppermint Crisp, Tart, Tert
Comments Off on Amarula Fridge Tart
2 Packets of Tennis Biscuits
1 Tin Caramel Condensed Milk or Pie filling
Amarula 300 ml (that’s where the tipsy part comes in)
2 Heaped table spoons Corn flour
1 Heaped tablespoon Flour
Place a layer of biscuits in container, using ¾ of the packet. Sprinkle 100ml Amarula over the biscuits. Open the condensed milk or pie filling and put large blobs on each biscuit and then flatten with a table spoon. Put another layer of biscuits on top and sprinkle with 100ml Amarula.
Heat the milk in a saucepan, take ½ a cup of the milk and mix the sugar, corn flour and flour to a paste. Bring milk to boil, add slowly the mixture to the milk and take care not to get lumps. Slowly bring back to boil, lower the heat and let simmer for 5 minutes. Make sure it does not burn.
Separate the eggs. Beat 4 egg yolks very well, add some of the warm mixture to this as to warm it slightly, then you add it slowly to the warm mixture. Mix well. Set aside.
Beat the egg whites until stiff and fluffy, add 100ml Amarula to the egg whites and fold into warm mixture. Place this on top of the biscuits, the biscuits that are left over, crumb them and sprinkle on the top. Refrigerate when cool.
Category: Recipes, South Africa | Tags: Amarula, Fridge Tart, Tart
Comments Off on Frozen Peppermint Crisp Tart
Frozen Peppermint Crisp Tart
1 tin (380 ml) of caramelised condensed milk.
300 ml fresh cream. It should be well chilled.
1 packet (200 gram) Tennis biscuits (you won’t need all of it, but don’t sneak away too many while building the tart, else you may run into trouble.)
2 x bars (49 gram) Peppermint Crisp chocolate. You can use more if you have a particularly sweet tooth.
Line a small loaf pan with aluminium foil.
Now line the bottom of the pan with Tennis biscuits. (The bottom of our loaf pan measures about 19 cm x 8 cm and takes three biscuits.)
Whip the cream until stiff, and gently mix the caramelized condensed milk into the cream. Don’t worry about a perfect mix, steaks of caramel looks good once you cut it into slices.
Chop the Peppermint Crisp bars and mix into the cream-and-caramel.
Spoon 1/3rd of the cream mixture over the Tennis biscuits. Add another layer of biscuits, and cream mixture, until you have three layers of cream sandwiched between four layers of Tennis biscuits.
Place in your freezer. It needs, overnight is best.
Remove from the loaf pan and slice.
Some recipes suggest that you leave it outside for a few minutes before serving, but we found it easy to cut slices with a heavy knife directly out of the freezer.
Category: Recipes, South Africa | Tags: Frozen, Peppermint, Peppermint Crisp, Tart
Comments Off on Kondensmelktert
LEWER 1 TERT VAN 30 CM
2 pakkies (200 g elk) Tennisbeskuitjies, gekrummel
125 g botter, gesmelt
45 ml (3 e) mielieblom (maizina)
375 ml (1½ k) water
15 ml (1 e) vlapoeier
1 blikkie (385 g) kondensmelk
250 ml (1 k) water
5 ml (1 t) vanieljegeursel
Grenadellapulp vir afronding (opsioneel)
Meng die beskuitjies en botter deeglik. Druk dit in ’n reghoekige tertbak van 30 cm vas en plaas in die yskas. Hou ’n paar krummels eenkant om oor die tert te strooi.
Meng die eiergele, mielieblom, 125 ml (½ k) van die water en vlapoeier.
Giet die kondensmelk, res van die water en botter in ’n kastrolletjie en laat kook.
Meng ’n bietjie van die kondensmelkmengsel by die eiermengsel. Voeg dit dan by die res van die kondensmelkmengsel en roer tot die mengsel kook en verdik. Verwyder van die hitte en voeg die vanieljegeursel by.
Klits die eierwitte tot dit sagte punte vorm en vou dit by die vlamengsel in. Skep op die krummelkors en strooi die oorblywende krummels oor.
Plaas dit 2-3 uur in die yskas om te stol. Rond dit af met die vars grenadellapulp indien verkies.
Dankie aan: Huisgenoot digitaal
Category: Creative Food Ideas, Recipes, South Africa | Tags: Condensed Milk, Kondensmelktert, Tart
Comments Off on Biltongtert
1 rou tertkors of skilferkors uitgerol en in terbak gedruk
500ml gerasperde – fyn gekerfde biltong
Laat uie 10 min op melk trek. Bring melk tot kookpunt giet deur sif en gooi uie weg.
Maak nou ‘n witsous van melk botter en meel. Geur met sout en peper
Klits die 2 eiergele en 1 eier en voeg by kokende witsous. Voeg kaas en biltong by
Klits eierwitte tot styf en vou in mengsel.
Skep in tertkors en bak vir 25 min by 180 grade C
Category: Creative Food Ideas, Recipes | Tags: Afrikaans, Biltong, Tart
Comments Off on Karamel-sjokoladeroom-tert
Lewer 4-6 glasies of 1 groot tert
650 g donkersjokolade, in stukkies gebreek
200 g sjokoladebeskuitjies, gemeng met 60-80 ml gesmelte botter (as jy die tert maak)
750 ml (3 k) room, verkoel
1 blik (360 g) karamelkondensmelk
Smelt die sjokolade en laat effens afkoel.
As jy die enkele tert maak, druk die krummelmengsel teen die boom van ’n 23-cm tertbak vas.
Klits die room tot sagte punte en vou die sjokolade vinnig in.
Skep ’n derde van die sjokoladeroom in glase of die tertbak en smeer van die kondensmelk oor.
Herhaal die lae en eindig met sjokoladeroom. Verkoel 2-2½ uur.
Category: Recipes, South Africa | Tags: Caramel, Chocolate, Cream, Karamel, Room, Sjokolade, Tart, Tert
Comments Off on Crunchie Delight
2 packets of tennis biscuits
375g tin of caramelised condensed milk
4 honeycomb chocolate bars, crushed
Line the base of serving dish with a layer of biscuits.
Whip cream until stiff and beat in the caramelised condensed milk. Layer a third of the cream mixture over the biscuits and crumble on some honeycomb chocolate (such as Crunchie).
Layer until all ingredients are used up. Refrigerate for 4-5 hours or overnight.
Category: Recipes, South Africa | Tags: Cream, Crunchie, Honeycomb, Tart, Tennis Biscuits
Comments Off on Custard Yoghurt Fridge Tart
Custard Yoghurt Fridge Tart
1 packet Tennis Biscuits
¾ tin of condensed milk
1 packet lemon jelly
Half a pack of Fair Cape Custard Yoghurt (3x100ml) flavour of your choice (pear and custard, stewed fruit and custard, peach and custard)
Crush packet of biscuits in blender or bowl. Melt butter slightly and mix evenly through biscuit crumbs. Press biscuit crumbs into a medium dish to form the base. Dissolve jelly powder in 125ml boiling water and allow to stand for five minutes. Pour custard yoghurts and condensed milk into bowl and stir gently. Add dissolved jelly and mix. Pour into base. Refrigerate overnight.
Category: Recipes, South Africa | Tags: Custard, Fridge Tart, Tart, Yoghurt
Comments Off on Granadilla Fridge Tart
Another favourite South African fridge tart. My mom always made this on birthdays and special celebrations. It is super light, super delicious and super ideal for hot summer months. The recipe is adaptable too… substitute your choice of fruit pulp and jelly.
1 packet tennis biscuits or any substitute (Graham crackers, Arnott’s Nice biscuits, Maria’s, Nilla wafers, Krispies Coconut – add a sprinkle of coconut on top)
1 can evaporated milk, chilled for ±24 hours
1 envelope gelatine, dissolved in ¼ cup boiled water
(Or 1 packet lemon jelly dissolved in 1 cup boiling water)
Pulp of 8 granadillas or 2 small cans
Line a large glass dish (around 12×9 inch) with tennis biscuits.
Beat the ideal milk until 3 times the volume. The ideal milk must be refrigerated for a minimum of 24 hours.
On the stove, melt the sugar and granadilla over low heat, mix/beat until you get a nice yellow colour.
Dissolve the gelatine in the water, stirring well. OR dissolve the jelly in the water.
Mix everything together and pour into the glass dish.
Crumble a few biscuits over the top.
Category: Recipes, South Africa | Tags: Fridge Tart, Granadilla, Passion Fruit, Tart
Comments Off on Peppermint Crisp Tart
Here’s a South African classic well worth mastering! A Peppermint Crisp Tart is an incredibly rich, flavoursome, and refreshing tart, bad for strict diets, but well-loved by generations of South Africans. It makes 2 tarts or 1 square/rectangular.
1 packet tennis biscuit or 2 pre-made cookie pie crusts
4 cups (1 liter) tub cool whip or 2 cups cream, fresh and beaten until stiff peaks form
2 cans (12 oz) condensed milk boiled for 1 hour pressure cooker or 3 hours in a pot ( or 1 Large tub caramel dipping sauce for apples)
1 or 2 Peppermint Crisp/After Eight (hard type not soft centred) /Aero Mint chocolate bars, grated. If it is a soft chocolate, freeze it before grating.
If using tennis biscuits:
Place the tennis biscuits in rows at the bottom of your desired dish, ensuring that the bottom of the dish is covered.
Combine caramel/condensed milk and cool whip/whipped cream together (I add some grated chocolate bars in the mixture).
Spread a generous amount of the mixture over the tennis biscuits and spread evenly.
Add another layer of tennis biscuits and caramel mixture and continue this process until your dish is full (omit if using pre-made cookie crusts).
Sprinkle the remaining grated chocolate bars over the top and place in the fridge for 1 hour to set.
Best after ±24 hours, but who can wait?
To Caramelize Condensed Milk:
Don’t buy the cans with the pull tab to open it. It might expand enough to start leaking.
Remove the paper around the can/s
Place the can in a pot and cover with water.
Boil for 3 hours or 1 hour in a pressure cooker.
Category: Recipes, South Africa | Tags: Peppermint, Peppermint Crisp, Tart
Comments Off on Peppermint Crisp Tart
Preparation time: 25 min
1 packet tennis biscuits
1 can caramel treat
2 cup PnP cream – fresh
400g Peppermint Crisp chocolate bars – grated
Place the tennis biscuits in rows at the bottom of your desired dish, ensuring that the bottom of the dish is covered.
Place the caramel in a mixing bowl and mix until smooth.
In a separate mixing bowl, whisk the cream until stiff peaks form, being careful not to over-whip.
Add the whipped cream and 100g of the grated peppermint crisp chocolate to the caramel and combine well.
Spread a generous amount of the mixture over the tennis biscuits and spread evenly.
Add another layer of tennis biscuits and caramel mixture and continue this process until your dish is full.
Sprinkle the remaining peppermint crisp over the top and place in the fridge for 1 hour to set.
Serve with a dollop of cream or as desired.
This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.
Category: Recipes, South Africa | Tags: Peppermint, Tart
Kondensmelk en Milky Bar Fudge
Easy Microwave Malva Pudding
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Barefoot Stiletto Keep your feet on the ground, and reach for the stars.