As you all probably know, we keep a kosher home. That means that if we have a meat meal, the dessert needs to be dairy free.
This Rosh Hashanah, my brother hosted the meal, which was a feast of amazing chicken, deli roll, veggies and more, and I was making the desserts.
I really really wanted to make a Peppermint Crisp Tart (click on the link for the original recipe) but it needed to be parve/dairy free.
My one issue was finding a solid slab of dairy free peppermint chocolate. Not so easy apparently. You can get After Eights but the peppermint part is soft and I didnt think that would work. I found an artisan, bean to bar, locally made chocolate but I could not get the peppermint one for love nor money. Eventually I gave in and bought plain dairy free chocolate and then found a peppermint extract to add to the cream.
Another concern was what to swap the dulche de leche for. It had to be sweet but diary free and I came up with using Biscoff Lotus spread. I’m not sure this is available in SA but Im sure you can find some type of dairy free alternative.
All in all the dessert was a hit, everyone loved it and it was as close to a regular peppermint crisp tart as one could hope for.
Here is the recipe.
- 1 tub dairy free cream such as Rich's
- 1 jar Biscoff Lotus spread (or any dairy free sweet spread)
- 1 packet of plain biscuits
- 1 large slab of dairy free chocolate, broken or crumbled into small pieces
- A few drops of peppermint extract
- Place the cream and a few drops of peppermint extract in a bowl.
- Whip the cream until it forms stiff peaks.
- Place a single layer of biscuits on the bottom of a large square/rectangular dish.
- Microwave the Lotus spread for a few seconds for easy pouring.
- Cover the biscuits with a layer of Lotus spread.
- Sprinkle half the crumbled chocolate over the Lotus layer.
- Add a thin layer of whipped cream.
- Add another layer of biscuits.
- Add another layer of Lotus spread.
- Cover with a thick layer of whipped cream.
- Sprinkle the remaining chocolate over the top of the cream.
- Cover and refrigerate until you are ready to serve.
- I used a dairy free bitter chocolate, if you really want it to taste like Peppermint Crisp then look for a dairy free 'milk' chocolate or non bitter chocolate. Personally I liked the bitter contrast to the sweet Lotus spread and the minty cream.
