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Choc-mint Cremora Tart

Chocolate & Peppermint Tart Recipe

0
15 Min
Easy

This delicious treat celebrates South Africa! It incorporates the much loved peppermint crisp in this creamy filling, which is perfectly complemented by the buttery biscuit base

Ingredients

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24 Portions
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Here you can find more information about adjusted portion sizes 24 here

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80 grams
Tennis Biscuits
30 grams
Margarine 70% fat
94 grams
Cremora Original
193 grams
Sweetened Condensed Milk
45 grams
Lemon Juice, Raw
43 grams
Aero for Baking Milk Chocolate
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Instructions

15 Minutes
STEP 1
1 Min
Line a mini muffin tray with greased mini cupcake liners. Chocolate & Peppermint Tart Recipe
STEP 2
2 Min
Place the biscuits in a resealable bag and crush them using a rolling pin. Chocolate & Peppermint Tart Recipe
STEP 3
3 Min
In a medium bowl, combine the biscuit crumb with the melted margarine and divide it between the cupcake liners, pressing down firmly to form the base of the tarts Chocolate & Peppermint Tart Recipe
STEP 4
2 Min

In a large mixing bowl, whisk the CREMORA Original with 5 tablespoons of cold water until tripled in volume and medium peaks have formed.

 Chocolate & Peppermint Tart Recipe
STEP 5
2 Min

Add the Full Cream Sweetened Condensed Milk and lemon juice, while beating for 2 more minutes until smooth and thick.

 Chocolate & Peppermint Tart Recipe
STEP 6
2 Min

Crumble and fold ¾ of the Aero Peppermint Chocolate into the CREMORA tart filling until well dispersed.

 Chocolate & Peppermint Tart Recipe
STEP 7
2 Min

Divide the mixture over the biscuit bases and garnish with more finely crumbled Aero Peppermint Chocolate.

 Chocolate & Peppermint Tart Recipe
STEP 8
360 Min
Refrigerate for 5-6 hours or until set. Serve and ENJOY! Chocolate & Peppermint Tart Recipe
Chocolate & Peppermint Tart Recipe

STEP 1 of 8

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Line a mini muffin tray with greased mini cupcake liners.

Chocolate & Peppermint Tart Recipe

STEP 2 of 8

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Place the biscuits in a resealable bag and crush them using a rolling pin.

Chocolate & Peppermint Tart Recipe

STEP 3 of 8

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Ingredients: Margarine 70% fat, Tennis Biscuits

In a medium bowl, combine the biscuit crumb with the melted margarine and divide it between the cupcake liners, pressing down firmly to form the base of the tarts

Chocolate & Peppermint Tart Recipe

STEP 4 of 8

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Ingredients: Cremora Original

In a large mixing bowl, whisk the CREMORA Original with 5 tablespoons of cold water until tripled in volume and medium peaks have formed.

Chocolate & Peppermint Tart Recipe

STEP 5 of 8

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Add the Full Cream Sweetened Condensed Milk and lemon juice, while beating for 2 more minutes until smooth and thick.

Chocolate & Peppermint Tart Recipe

STEP 6 of 8

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Ingredients: Aero for Baking Milk Chocolate

Crumble and fold ¾ of the Aero Peppermint Chocolate into the CREMORA tart filling until well dispersed.

Chocolate & Peppermint Tart Recipe

STEP 7 of 8

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Divide the mixture over the biscuit bases and garnish with more finely crumbled Aero Peppermint Chocolate.

Chocolate & Peppermint Tart Recipe

STEP 8 of 8

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Refrigerate for 5-6 hours or until set. Serve and ENJOY!

Nutrients

Carbohydrates
10.78 g
Energy
50.39 kcal
Fats
3.48 g
Protein
0.97 g
Information per serving
Recipe PDF
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