Peppermint Crisp Pavlova Tart (South African Twist!)

Serves: 6–8 | Prep: 30 min | Cook: 1½ hrs + cooling

Take everything you love about Peppermint Crisp Tart — that buttery coconut-choc cookie vibe, creamy caramel custard, and crunchy chocolate — and turn it into a light, crackly pavlova.

This version was born from pantry scraps and a tight budget (only bought the chocolate!). The secret? Romany Creams Hug in a Mug stirred into the custard for that classic biscuit flavor.

Serve it two ways:

• Family style: Pour custard over the cracked meringue and dig in.
• Guest-ready: Layer custard in glasses, top with meringue shards and grated Peppermint Crisp.

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Ingredients

For the Meringue

• 4 egg whites (room temperature)
• Pinch of salt
• 2.5 ml cream of tartar
• 1 cup castor sugar
• 1 tsp caramel essence
• 2 x 49 g Peppermint Crisp chocolate bars, crushed
• 1 tsp cocoa powder

For the Custard

• 500 ml milk
• 4 egg yolks
• 2 tbsp sugar
• 3 tbsp cake flour
• 1 x 24 g packet Romany Creams Hug in a Mug Cappuccino

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Method

Make the Meringue

1. Preheat oven to 110–120°C. Line a large baking tray with baking paper and lightly spray with non-stick spray.
2. In a spotlessly clean, grease-free bowl, whisk egg whites and salt with an electric mixer until foamy.
3. Add cream of tartar and beat on high. Gradually add castor sugar 1 tbsp at a time, beating 30 seconds after each addition until stiff, glossy peaks form.
4. Fold in caramel essence and crushed Peppermint Crisp. Sift in cocoa powder and gently fold through.
5. Spread mixture into a 5 cm thick round on the tray.
6. Bake for 1½ hours. Turn off oven, leave door closed, and cool completely inside (1½–2 hours).
7. Meringue should be crisp outside, soft inside. Store airtight away from heat/moisture.

Make the Custard (while meringue bakes)

1. Heat milk in a saucepan over medium heat until warm (not boiling).
2. In a bowl, whisk egg yolks, sugar, and flour until smooth.
3. Stir Hug in a Mug powder into the warm milk until dissolved.
4. Gradually add a little warm milk to the egg mixture, whisking constantly. Add more until smooth and creamy.
5. Pour egg mixture back into the pot with remaining milk. Cook over low heat, stirring constantly until thickened.
6. Remove from heat and cool completely.

Assemble

• Casual: Crack meringue, pour custard over, and serve immediately.
• Fancy: Spoon custard into glasses, top with broken meringue pieces and grated Peppermint Crisp.

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Pro Tips

• Egg whites won’t whip? Bowl had grease or yolk — start over.
• Meringue weeping? Too much humidity — cool in oven with door closed.
• Make ahead: Meringue keeps 2–3 days airtight. Custard up to 2 days in fridge.
• No Romany Creams? Use 2 crushed Tennis biscuits + 1 tsp cocoa in custard.