My friend from Grahamstown came to visit the past week. To give her a taste of city life, we hit the shops in a big way. We eventually opted for a trolly to assist with the loaded shopping bags; the trolly also served as a walking aid as our feet were beyond tired from the miles we walked through the mall.
Our last stop was the Le Creuset Boutique. This is by far my favourite shop – ever! I really wish I owned everything in there. They currently have a special on various stoneware and cast iron products for Mother’s Day in May. I just could not resist. I got myself this kiwi green pie dish and just had to try it out. The green peppermint complimented the colour of the dish very well and had an even bigger effect on my taste buds. Definitely worth a try if you’re expecting company for coffee.
200 g Tennis biscuits
150 ml melted butter
20 g dry gelatine
40 ml cold water
360 g dulce de leche (caramel treat)
250 g mascarpone
250 ml cream
100 g peppermint crisp chocolate, grated
- To make the crust, crush the Tennis biscuits and place in a bowl. Melt the butter and pour over the cookie crumbs. Mix until the crumbs resemble moist sand. Press into the bottom of a 30cm pie dish and place in the refrigerator.
- Soak the gelatine in the water.
- Place the dulce de leche and mascarpone in a bowl and mix until smooth. In a separate bowl, whisk the cream to peaks and fold into the mascarpone mixture.
- Add half of the grated chocolate to the mixture.
- Place the gelatine bowl in a larger bowl of boiling water, letting the gelatine melt into liquid form.
- Swiftly mix melted gelatine into the mascarpone mixture and dish onto the crust.
- Arrange the other half of the grated chocolate on top of the tart and refrigerate for about 4 hours. Serve with bitter coffee.