Chef Nokx has come a long way from when she grew up in Durban, helping her mum in the kitchen, making maize meal with stewed imbuya, or amaranth leaves. She is currently taking the UK and – the world – by storm … one flaky pot pie at a time (she was Head Pie Maker at Rosewood in London). Now chef in residence at Fallow restaurant in London (and highly rated by chefs like Gordon Ramsay and Helen Goh), Nokx has just launched her first book.
South African Cookbook … page after page of authentic flavour-packed recipes from Cape Town to Durban. Braai food and street food, pies and pastries, veggies and sides and puds. Dishes we know and love … rainbow salad and grilled peri-peri chicken and baked butter fish with herb crust. And Peppermint Crisp Tart … could it even be a South African cookbook without? R430, Bloomsbury.
Peppermint crisp tarts
“The Peppermint Crisp tart is one of my all-time favourite South African desserts. It’s so easy to make and it’s always a hit. The layers of biscuits, caramel and whipped cream come together in perfect harmony, and then there’s that signature minty crunch from the grated Peppermint Crisp chocolate. This no-bake dessert is light, refreshing and oh-so delicious. It’s a classic in my house, and I’m sure it will become a regular in yours too.” Serves 4
450ml whipping cream, plus 125ml, to serve; 1 x 397g tin of caramel; 4 x 35g Peppermint Crisp chocolate bars (or Peppermint Aero bars); 1 x packet of Tennis biscuits, or any coconut-flavoured biscuits
In a mixing bowl using a hand whisk or electric whisk, whip the 450ml of cream until it forms firm peaks. Be careful not to over whip or the cream will separate. Fold the caramel through the cream until it’s evenly mixed in.
Chop the Peppermint Crisp bars into shards. Lightly crush the Tennis biscuits by putting them in a freezer bag and bashing them with a rolling pin.
In individual champagne saucers or dessert glasses, divide half of the caramel cream between the glasses. Divide the crushed biscuits between the glasses. Sprinkle half of the Peppermint Crisp over the biscuits. Add another layer of caramel cream, smoothing the surface with a spatula.
Cover the glasses with cling film and place in the fridge for at least 1½ hours, or up to 4 hours.
Whip the 125ml of cream. Remove the glasses from the fridge and remove the cling film. Top each dessert with a dollop of cream and scatter over the remaining Peppermint Crisp before serving.
