Mint jelly, after dinner mints, and the dark green liqueur Crème de Menthe – it seems that mint was a popular theme in the 70s.
As a kid I remember gazing into the glass cabinet at the local corner store, which was filled with lollies, where there was never a shortage of mint: Minties, Tic-Tacs, Wrigley’s Spearmint gum, Aero Mint, sugary mint leaves, green jellybeans, mint Lifesavers, Mint Patties and Peppermint Crisp bars.
I had been wanting to make this gorgeous looking dessert for a while so when I was asked to participate in the Great Australian Bakeline and make a dish typical of the 1970s, it was the perfect excuse!
After making these surprisingly easy sweeties I took them to the office for my hungry work pals to taste. The result: an overwhelming success! The delicious combination of caramel minty goodness went down a treat, these little beauties are guaranteed to be a dinner party hit.
Other renditions of this dessert have been as one big pie but I think they are much prettier individually. I used 4 x Baker’s Secret 12cm loose base tart pans which made the pies the perfect size for one. The non-stick pans are really easy to use and clean. To view the full range of Baker’s Secret products visit the World Kitchen website.
Update: These little beauties also made it into the August 2012 edition of the World Kitchen ‘Stir the Pot’ newsletter!
- 250g digestive biscuits
- 100g butter, melted
- 600g caramel condensed milk
- 400ml whipping cream
- 1 Tbs icing sugar
- 100g Peppermint Crisp
- Crush the biscuits in a food processor and mix in a bowl with the melted butter. Press the base mixture firmly onto 4 x 12cm tart pans. To set, freeze for 15mins.
- With a wooden spoon, beat the caramel in a bowl until smooth. Gently spread the caramel over the bottom of the bases, trying not to lift any of the biscuit crumbs.
- Whip the cream and icing sugar together until it holds shape. Carefully spoon the cream thickly, covering the caramel. Refrigerate bases until ready to serve.
- To serve: Break or chop Peppermint Crisp bars into fine pieces. Generously sprinkle crumbled peppermint and chocolate over each pie.
Adapted from Apples for Jam by Tessa Kiros