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Hot Cross Bun Peppermint Crisp Tartlets

Serves 6 – 8 Preparation time: 3 hours Cooking time: 25 minutes   The perfect Easter dessert, hot cross buns meet the South African favourite peppermint crisp tart.

INGREDIENTS

  • 2 large or 3 small hot cross buns, sliced in half
  • Clover Farmstyle Salted Butter, softened
  • 1/3 cup (about 100 g) caramel
  • 60 ml (1/4 cup) Clover Classic Custard
  • 1/2 tablespoon peppermint liqueur or peppermint essence for a non-alcoholic version
  • 125 ml (1/2 cup) Clover Fresh Cream
  • 2 x small slabs (48 g) peppermint crisp chocolate, crumbled
  • You’ll also need a muffin pan for baking.

Method

  1. Preheat oven to 180°C.
  2. Flatten the hot cross bun halves by about two thirds.
  3. Spread a very thin layer of butter over the hot cross bun slices on both sides.
  4. Press the slices into a muffin tin, forming little tart shells.
  5. Place the muffin tin in the oven for 5 – 7 minutes or until golden brown. Set aside to cool.
  6. Combine the caramel, custard, and peppermint liqueur in a medium mixing bowl and whisk until smooth. (Use an electric beater for this.)
  7. In a separate bowl, whip the cream until stiff peaks form and then fold it into the custard mixture, until well combined (do not over mix).
  8. Remove the hot cross bun tart shells from the muffin tin and arrange them on serving plates or a cake stand.
  9. Scoop the caramel mixture into each shell.
  10. Top with crushed peppermint chocolate and serve immediately.

TIPS:

  • The hot cross bun shells can be made in advance, just store them in an airtight container.
  • You can make it even more indulgent by mixing another peppermint crisp chocolate’s bits into the custard mix.