Every Sunday lunch deserves to be paired with a delectable dessert! Well, to be fair, every meal deserves to be paired with something sweet, and what’s better than a peppermint crisp tart with a twist?
Ingredients
- COCONUT SHORTBREAD
- 230g butter, softened
- 100g castor sugar
- 5ml (1 tsp) vanilla essence
- pinch salt
- 260g cake flour + extra, to dust
- 50g desiccated coconut
- CARAMEL CREAM
- 250g mascarpone
- 120ml fresh cream
- 150g Nestlé Caramel Treat
- 150g slab Nestlé Peppermint Crisp, crushed
- dried coconut shavings, toasted, to garnish
- fresh mint leaves, to garnish
Instructions
- For the shortbread, beat the butter, castor sugar, vanilla essence and salt until pale and fluffy. Beat in the cake flour and coconut and knead briefly by hand, for about 1 minute. Shape the dough into a disc, wrap it in cling film and refrigerate 20 minutes.
- Preheat the oven to 180°C and grease and line a baking sheet. Place the dough on a dusted work surface and roll to a thickness of 0,5cm. Cut out 5cm rounds using a scalloped or plain cookie cutter. Place on the baking sheet and bake the cookies until golden brown, about 12 minutes. Remove from oven and allow to cool completely.
- For the caramel cream, gently combine the mascarpone and cream by hand until smooth. Be careful not to over-beat as the mascarpone may separate. Fold in the Caramel Treat.
- To assemble, place a cookie on a plate and top with the mascarpone mixture, a sprinkle of crushed Peppermint
- Crisp and toasted coconut shavings. Repeat the layers 3 – 4 times, finishing with a sprinkling of Peppermint Crisp and toasted coconut. Garnish with fresh mint to serve.
ALSO SEE:
No-bake granadilla cheesecake cups
Featured Image: Food&Home
This recipe was shared by Food&Home.
