Peppermint Crisp Lemon Tart

Peppermint Crisp Lemon Tart

ADVERTISEMENT

ADVERTISEMENT

Peppermint Crisp Lemon Tart

ADVERTISEMENT

If you’re craving a dessert that’s the perfect balance of zesty lemon and refreshing peppermint with a touch of indulgence, this Peppermint Crisp Lemon Tart is exactly what you need. Combining a buttery crust, tangy lemon filling, and a peppermint crisp topping, this tart is a crowd-pleaser for any occasion. Here’s how to make this showstopping dessert step-by-step.

Ingredients for Peppermint Crisp Lemon Tart

For the Crust:
  • Butter: 150g, unsalted and softened.
  • All-Purpose Flour: 1 1/2 cups (190g).
  • Powdered Sugar: 1/3 cup (40g).
  • Egg Yolk: 1 large.
  • Vanilla Extract: 1 teaspoon.
For the Lemon Filling:
  • Egg Yolks: 4 large.
  • Sweetened Condensed Milk: 1 can (395g).
  • Fresh Lemon Juice: 1/2 cup (120ml).
  • Lemon Zest: 1 tablespoon.
For the Peppermint Crisp Topping:
  • Peppermint Crisp Chocolate: 100g, crumbled (or any peppermint-flavored chocolate bar).
  • Whipped Cream: 1 cup, for serving (optional).

Step-by-Step Instructions

1. Prepare the Crust
  • Preheat your oven to 350°F (175°C).
  • In a mixing bowl, cream the butter and powdered sugar until light and fluffy.
  • Add the egg yolk and vanilla extract, mixing until combined.
  • Gradually add the flour and mix until the dough comes together.
  • Press the dough into a tart pan with a removable bottom, ensuring it’s evenly spread and pressed up the sides.
  • Prick the base with a fork to prevent puffing, then chill the crust in the fridge for 15 minutes.
2. Bake the Crust
  • Place the tart pan on a baking sheet and bake the crust for 12–15 minutes, or until golden.
  • Remove from the oven and let it cool completely while you prepare the filling.
3. Make the Lemon Filling
  • In a mixing bowl, whisk together the egg yolks, sweetened condensed milk, lemon juice, and lemon zest.
  • Continue whisking until the mixture is smooth and slightly thickened.
4. Fill and Bake the Tart
  • Pour the lemon filling into the cooled crust, spreading it evenly.
  • Bake the tart in the oven for 15–18 minutes, or until the filling is set but still slightly wobbly in the center.
  • Remove the tart from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to fully set.
5. Add the Peppermint Crisp Topping
  • Once the tart is chilled and set, sprinkle the crumbled peppermint crisp chocolate generously over the top.
  • If desired, pipe or dollop whipped cream around the edges for an extra decorative touch.

Serving Suggestions

  • Slice the tart into wedges and serve chilled for a refreshing dessert.
  • Pair it with a cup of coffee or tea for an elegant treat.
  • For extra indulgence, drizzle with a bit of chocolate syrup before serving.

Tips for Making the Perfect Peppermint Crisp Lemon Tart

  • Crust Substitution: If you’re short on time, you can use a store-bought tart crust or crushed biscuits (like graham crackers or digestive biscuits) mixed with butter as a base.
  • Lemon Intensity: Adjust the amount of lemon zest and juice to your taste. For a milder flavor, reduce the lemon juice slightly.
  • Peppermint Alternatives: If you don’t have peppermint crisp chocolate, you can use crushed mint chocolate bars or sprinkle crushed peppermint candies on top.
  • Storage: Store the tart in an airtight container in the fridge for up to 3 days.

Why You’ll Love This Tart

This Peppermint Crisp Lemon Tart combines bold flavors and textures into a dessert that’s both refreshing and decadent. The tangy lemon filling pairs beautifully with the sweet and crunchy peppermint crisp topping, making it a hit for holidays, parties, or even as a midweek treat. Try it out—you won’t be disappointed!

Leave a Reply

Your email address will not be published. Required fields are marked *

ADVERTISEMENT