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Peppermint Crisp Tart is an all-time South African favorite chocolate bar and it 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.
Where is Peppermint Crisp Tart From?
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.
Ingredients to make Peppermint Crisp Tart
- 1 can caramel top ‘n’ fill
- 500ml cream
- 3 peppermint crisp bars
- 1 packet Tennis biscuits
Ingredient Alternative:
- If you can’t find Tennis biscuits, use Arnott’s Nice biscuits.
- If you can’t find Peppermint Crisp, use a peppermint Aero bar
Method To Make Peppermint Crisp Tart
- Whisk cream until soft peaks form. Add caramel top ‘n’ fill and mix until combined.
- Crush peppermint crisp bars. Fold 3/4 of the bars into the cream mix.
- Layer Tennis biscuits at the bottom of a tray. Dollop cream mix over. Repeat with second layer.
- Finish with a final layer of cream and sprinkle with remaining peppermint crisp.
- Chill overnight, then slice and serve.
How Long Does It Takes to Prepare Peppermint Crisp Tart?
Despite the long fridge time, the preparation only takes 15 minutes. Then, after a few hours in the fridge allowing it to set it can be served.
This easy and tasty traditional South African dessert is sure to put a smile on your dial! Serve it for afternoon tea with a hot cuppa on the side.
Looking for more delectable dishes to make at home for your family and friends? We have excellent suggestions for you to try, just check out our recipes.
Ingredients
- 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
Instructions
- 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.
- Enjoy!
