PEPPERMINT CRISP TART
“Two South Africans walk into a bar in France. It sounds like the opening line of a bad joke, and it could well be, because by the end of their conversation it will have emerged that one of the things they miss most about South Africa is the Peppermint Crisp. For those who have not yet had the pleasure, it’s essentially luminous green, crunchy, mint-flavoured candy enrobed in milk chocolate – and available at every corner shop, tuck shop and supermarket in the country. But more importantly, there’s an equally popular tart – suffused with Peppermint Crisp and bearing the same name – that has seen countless incarnations since it was first invented.
In a word, some have been more successful than others, but I thought it was about time everybody’s favourite old tart got an elegant makeover.”
Serves 10 to 12 EASY
the tin and smooth the top. Chill overnight to set. 8 To make the topping, beat the cream until stiff peaks form, then spoon into a large piping bag fitted with a large, plain nozzle. Pipe rounds onto the tart and dust with cocoa powder. Chill until ready to serve.
WINE: Nederberg Winemasters Reserve Chenin Blanc Special Late Harvest 2018 not a custard, but a melktert pap (milk tart porridge). Yes, it’s substantial, but not overly sweet, leaving me with just enough room to brûlée the top for a fun French flourish, which I hope doesn’t offend any purists.”
Serves 8 to 10
EASY
GREAT VALUE Preparation: 30 minutes Cooking: 1½ hours
For the base: puff pastry 400 g
For the filling: milk 2 cups cinnamon 1 stick butter 60 g