It goes without saying I am a dessert girl. My motto has always been, Eat dessert first…and as you would know, my track record on dessert recipe development speaks for itself! I could probably do a whole big book on dessert…but would need a serious personal trainer to get me through it. (Oh, you have NO idea the things I put myself through to do what I do!!) If it isn’t eating breakfast, when I don’t even do breakfast except on weekends, or Keeping It Simple, when I don’t really think anything I do is with a thermie is anything but simple!!
My business partner is also from South Africa…imagine my suprise to find out there was something called a Peppermint Crisp Tart that I had never even heard of, let alone tasted, that was iconically South African…she had been holding out on me, distracting me with tales of Milk Tart, Vetkoek, Bobotie andMalay Curries.
The investigation began immediately and this is the oh so deee-lightful result. I was told on good authority that the standard ‘Tennis’ biscuits used for the base could be succesfully replaced with Granitas. (And there were no complaints here.) I am afraid, (very afraid) that this will definitely show up again in our household. It is so darn simple…and seriously decadent. Go on…you deserve it!
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- 250 g Granita biscuits
- 80 g butter
- 1 Batch Coconut Dulce De Leche Banoffee Pie with Maple Cinnamon Dulce de Leche
- 500 g mascarpone or cream, or mixture of both
- 1 tsp Vanilla - Bean Paste Heilala Vanilla Bean Paste BUY
- 4-6 Peppermint Crisp Bars sliced lengthwise so they splinter
Make a crust by placing Granita biscuits and butter into Thermomix bowl and blending 30 sec/speed 8 until well combined.
Press into 23 cm flan tin with removable base and refrigerate.
If you have made the Dulce de Leche already, warm it up so it is quite pourable. Otherwise, make as directed and allow it to cool somewhat.
Pour over the chilled base and return to the fridge.
Place combination of cream and mascarpone and vanilla into Thermomix bowl and whip 20-40 sec/Butterfly/speed 4 until soft peaks form. Spread on top of the totally cold Dulce de Leche and top with the peppermint crisp bars. Allow all flavours to meld in the fridge for a few hours before serving.