PEPPERMINT CRISP AND RASPBERRY MILLEFEUILLE

This is based on an old SA favourite: peppermint crisp tart. The sharpness of the raspberries works really well with the cream and mint

1x400g roll ready-made puff pastry (all butter if possible) 50g icing sugar 125g raspberries, fresh or frozen 500ml (2 cups) fresh cream, chilled 200g canned caramel, chilled 2 peppermint crisp chocolate bars, frozen and crushed

Preheat oven to 150°C. Grease and line a baking tray with a sheet of baking paper. Roll pastry out on a lightly floured surface and trim to fit the baking tray. Dot pastry all over with a fork, cover with another layer of baking paper, place a second baking tray on top, and place a brick on top to weigh it down. Bake for about 15 minutes or until pastry is golden brown. Remove brick, top tray and top sheet of baking paper and cut pastry into 3 equal pieces while still warm. Dust each piece lightly with a little of the icing sugar.

Place raspberries in a saucepan with remaining icing sugar and bring to the boil. Stir until the sugar has dissolved and the berries have disintegrated, and remove from the heat. Whip the cream until it forms stiff peaks. Gently fold the caramel into the cream and spoon into a piping bag. Place one pastry square on a serving plate and pipe a third of the cream mixture in a border around the edges, so it forms a well. Spoon half the raspberry compote into the middle and sprinkle a third of the peppermint crisp on top. Top with another pastry square and repeat with cream and raspberry mixtures and add peppermint crisp. End with the last piece of pastry. Spread over remaining cream and peppermint crisp. Slice carefully with a sharp knife and serve. Serves 4-6