Peppermint crisp is an all-time South African favourite chocolate bar. One interesting fact is that it was invented in South Africa by Wilson Rowntree but it is however now produced by Nestle and sold as a chocolate bar.
A Peppermint Crisp Fridge Tart is a decadent, sweet, creamy dessert, made by mixing whipped cream and caramelized condensed milk with grated peppermint crisp chocolate and layering between crispy coconut biscuits.
Peppermint Crisp Tart is a very popular South-African, no-bake dessert and loved by all ages! Easy to make, therefore ideal as a week night dessert.
South Africa is well known for its fridge tarts, and this is one of the easiest fridge tarts to make. It literally takes 15 minutes from start to tart. The hardest part is waiting for it to set in the fridge afterwards.
Peppermint crisps are only sold in the shops in South Africa, Australia and New Zealand but they are available in the UK on Amazon.
- 2 packets tennis biscuits
- 2 tins caramel condensed milk (or condensed boiled for 3 hours)
- 500 ml fresh cream (double cream or whipping cream)
- 2 grated Peppermint Crisp’s chocolate – lots of it or a large slab of peppermint crisp chocolate grated
- Place a layer of whole tennis biscuits in a dish, take a smaller dish if you are wanting to do more layers.
- Smear the biscuits with 1 tin of caramel condensed milk, or if layering more, use what you need.
- Beat the cream until almost stiff (do not overdo this, otherwise you’ll land up with butter).
- Add the grated Peppermint Crisp, leaving enough for the top layer.
- Add a thin layer of the beaten cream with Peppermint Crisp on the layer of tennis biscuits, then arrange another layer of tennis biscuit on top. (Repeat this if needed).
- In the cream mixture, add 1 tin of caramel condensed milk, continue to mix.
- When done, finish off the tart by adding this cream mixture on top of the biscuits, sprinkle with leftover Pepper Mint Crisp.Refrigerate for at least 4 to 5 hours.