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Peppermint Crisp Slice

Peppermint Crisp Slice


A South African favourite! This play on a peppermint crisp tart is layered with biscuit, chocolate and caramel Chantilly.

  • Yields: 10 |
  • Difficulty:

  • Prep Time : 3:30 hours |
  • Cook Time : 2:30 hours
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Vanilla Streusel Base

1 C (250 ml) flour

1 C (250 ml) sugar

½ C (125 ml/125 g) butter

¾ C (180 ml) ground almonds

¾ C (180 ml) desiccated coconut

Caramel Chantilly 

¼ C (250 ml) sugar

1 Tbsp + 1 tsp (20 ml) water

½ C (250 ml) cream

¾ C white chocolate, chopped

2 tsp (10 ml) liquid glucose

1 Tbsp (15 ml) soft butter

Chocolate Mud Cake Sponge

½ C  (125 ml / 125 g) butter

1 ¼ C (310 g) Demerara sugar

3 Tbsp (45 ml) cocoa powder

2 eggs

1 C (250 ml) flour

1 tsp (5 ml) baking powder

½ tsp (2,5 ml) bicarbonate of soda

¾ C (180 ml) warm water

Peppermint Cremeux

½ C (125 ml) cream

½ C (125 ml) milk

3 egg yolks

1 Tbsp (15 ml) sugar

125 g dark chocolate

½ tsp (2.5 ml) peppermint essence

2 49 g Peppermint Crisp chocolate bars for garnish

Vanilla Streusel Base

Preheat the oven to 180 °C.

Line a baking tray with baking paper.

Combine all of the ingredients in the bowl of a stand mixer.

Using the paddle attachment beat to form a crumble mixture (do not over mix as the mixture will form a dough).

Sprinkle the crumble mix over the baking tray evenly, and then roll over the mix with a rolling pin to make one whole sheet of streusel (tip: make sure the mix is even on the tray so that it cooks evenly). Place in the oven to bake.

Bake for approximately 8 minutes until lightly golden and then remove and allow to cool.

Caramel Chantilly

Combine the sugar and water in a small saucepan and heat until the mixture caramelises (golden in colour).

Place the cream in a separate saucepan and bring up to a boil. Once the cream reaches a boil, pour it into the caramelised sugar mix. Bring this mixture back up to a boil until all the sugar has dissolved.

Meanwhile place the chocolate and glucose in a glass bowl.

Once the cream mixture is smooth and the sugar has dissolved, remove from the heat and pour it over the chocolate and glucose. Stir until the chocolate has melted and the mixture has no lumps.

Bring the chocolate mixture to room temperature before adding the butter.

Add the butter slowly using a handheld stick blender to combine until completely smooth. Cool in the fridge.

Chocolate Mud Cake Sponge

Preheat the oven to 160 °C.

Grease a baking tray or line with baking paper.

Place the butter, sugar and cocoa powder in the

bowl of a stand mixer and beat until light and fluffy.

Gradually add the eggs and mix well.

Sift the flour and baking powder together in a separate bowl.

Add the bicarbonate of soda to the warm water.

Add the flour mixture to the egg mixture in small batches, mixing to combine.

Add the bicarbonate of soda mix and mix until combined.

Pour the mixture into the prepared tin/tray and place in the oven.

Bake for approximately 45 minutes and then remove and allow to cool in the tin before turning out onto a wire rack.

Peppermint Cremeaux

Place the milk and cream into a saucepan and bring to a boil.

Place the egg yolks and sugar into a glass bowl. Once the cream mixture has reached a boil, remove from the heat and pour a small quantity over the yolks and sugar and whisk quickly. Add the rest of the cream mix and continue to whisk to form an anglaise (custard).

Use a sieve to strain the mixture back into a clean saucepan and return to the heat. Continue to stir until the mixture thickens and coats the back of a spoon. Do this process slowly, over a low heat, as overheating will cause the anglaise to scramble.

Remove from the heat and pour the anglaise over the chocolate and blend until well combined.

Add the peppermint aroma/essence. Mix and then set aside to cool.

To Assemble

Once the streusel layer has cooled, spread a thin layer of caramel over this biscuit base.

Sprinkle crushed Peppermint Crisp chocolate over the caramel; follow this with the sheet of mud cake sponge.

Once the cremeaux has cooled slightly, pour an even layer over the sponge. Place in the fridge to set.

To portion cut into 7 x 2.5 cm strips.

Place the caramel Chantilly in the bowl of a stand mixer and whisk until fluffy. Place the Chantilly into a piping bag and pipe little caramel pull-ups on each slice.

Finish off with a final sprinkle of peppermint crisp.