South African Peppermint Crisp Tart or Koeksisters?

[franch]

I'm booking S African caterers for a summer BBQ party and they offer some great-sounding puddings. I thought probably koeksisters as they sound like you can eat them casually without plates and crockery, but the peppermint crisp tart does sound delicious ...

Any recommendations, as I've never tried either?

Nix to the cream crackers - DH would never countenance such a thing, even aged 9!

I'll check with him when he gets in if that sounds like 'his' Fridge Tart - is there a method you remember?

Thank you so much already - I was beginning to think it was all in his imagination.

It sounds much easier than his proposed attempt to make biltong

My vote is for Milk Tart followed by koeksisters.

Altohugh I love Peppermint crisp chocolates, I have never heard of a tast version - but then, I was brought up in Scotland, so maybe it was nvented after we left. I tend not to like coconut in things, so that puts me off.

My mum's milk tart and keoksisters are legendary. Milk tart (Melktert) is nothing like custard tart: it is much less eggy and it is also flavoured with almond (essence) and cinnomon (the milk is cooked with a cinnamon stick in it and the tart is finished off with a generous sprinkling of powedered cinnamon).

Koeksisters might be a good bet at a BBQ as they cNcan be eaten as (sticky) finger food witohut the need for a plate. They'd also go nicely with coffee.

I think you just bash everything around in a bowl -it's quite chunky - then stick in the fridge after smoothing it out slightly.

I would guess that you want enough butter/egg to dissolve the cocoa powder and sugar and enough of the chocolate/sugar/egg/butter mix to thoroughly coat the marie biscuits.

Here's a posh english version: FridgeCake

here's one that looks more similar to the SA one and will give you an idea of quantities perhaps?

They all use proper chocolte but that kind of makes sense.

Found it:

So here is the recipe:

A cup of butter (it looks like about 250g)
A cup of sugar (250ml)
1 teaspoon of vanilla essence
2 tablespoons of cocoa
2 eggs
2 packets of marie biscuits
Melt the sugar in the butter over low heat. If you make sure the sugar is melted, it will be better, but it?s not imperative. Add the two tablespoons of cocao, stir in until dissolved. Take off the heat. Add the vanilla. Lightly beat the eggs, add to the hot cocoa mixture. The eggs might cook - this is good, I think.

Crunch up the two packets of biscuits roughly. Stir in. You are going to think that two packets are too many but they are not. You will make a very thick, sticky mess. Keep on mixing until the biscuits are covered in the cocoa.

Butter a dish with a low - 5cm-ish - rim. If you choose a round/oval one, you can eat all the off-cuts when you eventually portion the cake into squares, and that, like, doesn?t count. Press the mixture firmly in. Refrigerate for a couple of hours, until firm. (It gets very very firm. You may want to portion it before it is completely set.) Cut in squares and eat. Even though it is hard, try to share and not to eat everything in one day because one does get quite sick.

Bling, you are a star, and your preparation guidelines are a blessing to the greedy

I've got pretty much everything in, so I'll try it tonight and see if I can have anything left it ready for DH to try.

Sounds 'lekker', as DH would say.

Where is this party and can I crash it?

Apologies again to franch - that wasn't a mini-hijack, it was rather major!

You started it with your caterers and your Melk Tart though

Snigger - I do hope it will be your salvation from his biltong making ideas ...

There MUST be some shops selling the stuff up in Scotland ...

I have to acknowledge taht I copied and pasted the recipe - but didn't provide a link a I found her random musings in the post that I nicked this from to be boring and tedious and didn't want to bother you lot with!

Oh they sell it here. All over the internet, too.

That's not quite the same as having raw meat fester under your very eyes in mildew laden climate, though, is it? Not when you're all manly and carnivorous.

My deepest sympathies - eeugghh

I love biltong. But I think there's a reason butchers were invented.

Wow, I love it when a thread unexpectedly takes off.

But, ahem, to get back to my party ...

warthog: I'm awaiting more detailed descriptions of the salads from the caterers! Will update!

BiscuitStuffer: baklava - hmm, now you're talking. I think a discussion with DH may be in order ...

prettybird - yeah that was my thinking on koeksisters.

oopsacoconut, your invite's in the post ...

I could post a recipe for koeksisters if you like: my mum makes a mean koeksister! I'd need to find it though. I think it was actually my granny's recipe (my dad's mum), but IIRC, the recipe (my mum's handwritten one) says whose it was.

They are best eaten very fresh - they get stale quite quickly. Ask the caterers when they plan to make them!

I could also post the Milk Tart recipe (which is know is my granny's)

Go for it prettybird