INGREDIENTS
- 2 large or 3 small hot cross buns, sliced in half
- Clover Farmstyle Salted Butter, softened
- 1/3 cup (about 100 g) caramel
- 60 ml (1/4 cup) Clover Classic Custard
- 1/2 tablespoon peppermint liqueur or peppermint essence for a non-alcoholic version
- 125 ml (1/2 cup) Clover Fresh Cream
- 2 x small slabs (48 g) peppermint crisp chocolate, crumbled
- You’ll also need a muffin pan for baking.
Method
- Preheat oven to 180°C.
- Flatten the hot cross bun halves by about two thirds.
- Spread a very thin layer of butter over the hot cross bun slices on both sides.
- Press the slices into a muffin tin, forming little tart shells.
- Place the muffin tin in the oven for 5 – 7 minutes or until golden brown. Set aside to cool.
- Combine the caramel, custard, and peppermint liqueur in a medium mixing bowl and whisk until smooth. (Use an electric beater for this.)
- In a separate bowl, whip the cream until stiff peaks form and then fold it into the custard mixture, until well combined (do not over mix).
- Remove the hot cross bun tart shells from the muffin tin and arrange them on serving plates or a cake stand.
- Scoop the caramel mixture into each shell.
- Top with crushed peppermint chocolate and serve immediately.
TIPS:
- The hot cross bun shells can be made in advance, just store them in an airtight container.
- You can make it even more indulgent by mixing another peppermint crisp chocolate’s bits into the custard mix.
