Starting this new recipe, I wanted to use coconut cream instead of dairy cream. I didn’t find coconut caramel sauce, so I made my own which you will find in my previous blog post. I will add the link as well, so that you can make it yourself.
I end up using a whole slab of Aero chocolate refined into crumbs or sprinkles. Which isn’t dairy free or sugar free, but just add that mint flavour together with halve a slab of Aero dark.
The best way to incorporate all these ingredients is when they are all cooled down in the fridge and mixed while cooled, this allows all the ingredients to gel well together and not to split or seperate from to many humidity, heat or to wet and mouldy, snowy weather.
This tastes just as the original if not better, I will add that link too. As well as where in NZ you can buy the coconut condensed milk and turn it into coconut caramel sauce.
The Link where to get the Coconut Condensmilk:
How to turn the Coconut Condensmilk into Coconut Caramel Sauce:
The Original Dairy Version of The Caramel Mint Tart:
The Coconut Caramel Mint Tart Version Recipe:
Ingredients & Method for the Base:
Crush 250g of vanilla biscuits using a bag and a rolling pin. Rolling till crushed and no more big biscuit pieces. Melt 50g of unsalted butter and mix with a fork in a mixing bowl. Press into a glass dish that have been prepared with butter or non stick spray. Press down bit by bit till leveled and place into the fridge to set.
Ingredients & Method for the Coconut Cream Filling:
2 x Cans of Coconut Whipping Cream which is = 800ml. – 1 Can is 400ml
4-5 Drops of Vanilla Essence (Optional)
2 Tsp Coconut Sugar/Maple Syrup (Optional)
After the whipped cream have been cooled down in the fridge, whip it up together in a bowl with the vanilla essence and maple syrup / coconut sugar till stiff peaks form. Set aside in the fridge to stay cool.
Ingredients & Method for Coconut Caramel Sauce
2 x Sweetened Condensed Coconut Milk turned into coconut caramel sauce. Open cans and place into a bowl and into the fridge to cooldown.
Ingredients & Method for Aero Mint Chocolate & Dark Chocolate Sprinkles / Crumbs
Crumble the aero mint slab into crumbs using your fingers, into a bowl. Add 1/2 a slab of the Aero dark chocolate and do the same. Place into the fridge as well.
With the Coconut cream, add in the coconut caramel sauce bit by bit until it is all incoporated. Add in the chocolate crumbles and leave a little bit for sprinkling on top. I used a hand mixer works so well and quick. Place the mixture on top of the biscuit base and spread evenly using a spatula to spread evenly.
Place into the fridge to set for two hours until set.
Serve and enjoy!