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Toffee, banana and coconut open pie

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South African

Classic Peppermint Crisp tart

Name: Toffee, banana and coconut open pie
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8 servings
Cuisine: Desserts & Baking
Ingredients: brown sugar, plus 2 T for sprinkling 50 g,desiccated coconut 200g,coconut flour 220g,free-range egg 1,honey 4T,milk 1⁄2 cup,bananas, peeled and halved 4–6,sugar 200g

By Abigail Donnelly

Serves 6 people

Difficulty Easy

Prep Time 30 minutes

Ingredients

200 g Tennis biscuits
125 g butter, melted
1 cup cream, whipped to soft peaks
360 g can Caramel Treat
150 g Peppermint Crisp chocolate, roughly chopped
Candy floss, to decorate

Method

Every South African simply has to know how to make this classic Peppermint Crisp tart, a firm local favourite.

Peppermint crisp tart

Crush the Tennis biscuits and place in a blender with the melted butter. Blend together until the biscuits are fine and coated in the melted butter.

Press the biscuit crumbs into a 17 cm springform cake tin and chill for 30 minutes.

Stir 2 T whipped cream into the Caramel Treat, then spread over the biscuit crust. Spread the remaining cream over the tart.

Remove from the tin and scatter over the chocolate before serving.

Discover more classic South African desserts here.

This is a test recipe

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