A beloved South African fridge tart layered with caramel, cream, peppermint chocolate and coconut biscuits.
Serves: 10 Prep: 20 minutes Chill: 4 hours Estimated cost: R120–R155
Ingredients
- 500 ml cold whipping cream
- 1 x 360 g tin caramel treat
- 2 x 150 g packets coconut biscuits
- 2 x 49 g peppermint chocolate bars, grated
Method
- Whip the cream to soft peaks.
- Stir the caramel until smooth, then gently fold in the cream.
- Arrange a layer of biscuits in a 20 cm dish and spread with caramel cream.
- Sprinkle with chocolate and repeat the layers.
- Cover and chill for at least 4 hours, preferably overnight.
What to buy
Use dairy cream labelled suitable for whipping and ready-made caramel dessert filling, not ordinary condensed milk. Coconut tea biscuits give the familiar flavour; plain tea biscuits also work but change the taste. A dish about 20 x 20 cm and 5 cm deep gives room for two biscuit layers and two filling layers.
Keep the filling light
Chill the cream and bowl first. Whip until the cream forms soft peaks that bend at the tip. Stir the caramel separately to loosen it, mix in a small spoonful of whipped cream, then fold in the rest. Beating everything vigorously at this point knocks air out. Grate or chop the peppermint chocolate shortly before layering.
Make ahead and serve
Do not soak the biscuits: they soften as the tart chills. Four hours gives a spoonable dessert; overnight chilling makes the layers easier to portion. Reserve some chocolate for the top just before serving. Keep covered in the fridge and use within three days. This is a chilled dessert and should not be reheated.
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Cost is an estimate and varies by store and location.