Peppermint crisp tart is a seriously more-ish fridge tart flavoured with caramel, peppermint crisp and Tennis biscuits. This no-bake fridge tart is a firm favourite in many South African households.
The Peppermint Crisp Tart is a truly South African fridge tart that will satisfy anyone's sweet tooth. This tart is made using caramel treat (thick, spreadable dulce de leche), peppermint crisp chocolates, cream and tennis biscuits.
Peppermint crisps are chocolate that was invested in South Africa in the 1960s, which consists of a bright green, crispy peppermint filling that is enrobed in milk chocolate.
Tennis biscuits were invented in South Africa in 1911. These square coconut tea biscuits are a favourite in South African households.
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What You Need for this Recipe
Equipment
This recipe requires a few mixing bowls, a handheld electric mixer or stand mixer, and a square or rectangle dish about 25cm x 20cm big.
Ingredients
- Cream (30% fat - double or whipping cream) or Orley Whip
- Caramel Treat or thick spreadable dulce de leche
- Peppermint crisp
- Tennis Biscuits
Substitutions/Variations
The cream can be substituted with Orley Whip. Orley whip is a South African non-dairy cream that mimics
Peppermint crisps can usually be bought from South African shops across the globe. However, if in a pinch the Aero mint will suffice. Alternatively, add 1 to 2 teaspoons of peppermint or spearmint extract into the cream mixture, paired with a Cadbury flake or similar type of chocolate.
Tennis biscuits (also so by South African shops) can be substituted with Nice biscuits or any sort of thin coconut biscuit. Alternatively, sprinkle about ⅓ of a cup of toasted desiccated coconut on top of a thin plain vanilla biscuit to mimic the coconut flavour.
Caramel treat is pretty much the same as ready-to-use caramel here in New Zealand.
Caramel can be made by cooking a can of condensed milk at high pressure. I like to pop an undented tin into my Crockpot Multi-Cooker and cook at high pressure for 30 minutes. Place the tin on the multi-cookers trivet and cover completely with water, no exceeding the max water line (you may need to lie the tin on its side), with the pressure valve close, set to high pressure for 30 minutes. After which, turn off the pot and allow the steam to release naturally. All the tin to cool completely (preferably overnight) before opening. BE CAREFUL...hot sugar will result in really bad burns. I mean really bad.
Making Peppermint Crisp Tart
Step 1 - Place the caramel treat in a bowl and mix with a spoon or fork to loosen up the caramel. Set aside.
Note - sometimes your caramel is not going to cooperate and there will still be small pieces of harder caramel after mixing - this is fine. This dessert is very forgiving, and small chunks (like 2-3mm big) of caramel within the cream is like finding a golden nugget.
Note - you can add a teaspoon or two of lemon juice to the caramel before mixing it. I learned this from a friend way back in my days at University, when we were making pancakes and decided that caramel would be a great filling.
Step 2 - Whip the heavy cream to the stiff peak stage. Take 2 - 3 spoonfuls of the whipped cream and mix it into the caramel to loosen the caramel up even further before adding to the cream. Fold the caramel into the cream.
NOTE - I sometimes cheat and "fold" the caramel in by mixing it using the lowest setting on my stand mixer.
Step 3 - Grate or break one of the peppermint crisp bars into the cream mixture and fold through. Or alternatively, you can break or grate in the first bar over the first layer of caramel in the step below.
Step 4 - line the bottom of a dish (about 25cm x 20cm big) with a layer of tennis biscuits. Spread about half of the cream mixture over the tennis biscuits. Add another layer of tennis biscuits and top with the second half of the cream mixture. Smooth over using the back of a spoon or an offset spatula. Sprinkle the top of the tart with the second peppermint crisp tart. Allow the tart to set in the fridge for at least 2 hours before serving.
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Pro Tips for this Recipe
This pudding is great for making the day before an event.
I use 2 peppermint crisp bars for my tart, but I feel like this is a "measure with your heart" kind of ingredient, add an extra bar or two if you feel so inclined.
Storage and Freezing
Store this tart in the fridge for 3 to 4 days. I can highly recommend freezing any leftovers...frozen peppermint crisp tart makes for a great frozen dessert.
In fact - the frozen version may be superior to the fridge version. For freezing, I like to cut up the biscuits within the tart, give a quick mix with a spoon before I place it in my glass dish (which is oven and freezer proof and has a plastic lid) and pop it in the freezer.
Peppermint Crisp Tart FAQ
Yes. Peppermint crisp is milk chocolate filled with thin cylinders of mint-flavoured crisp. It was invented in the 1960s, in South Africa, by Wilson-Rowntree and is now manufactured by Nestlé South Africa.
The peppermint crisp tart originates in South Africa. It is made from peppermint crisp chocolate which was invested in South Africa in the 1960s, cream, caramel treat (also known as dulce de leche) and the ever-popular South African Tennis Biscuit. This recipe (or a version thereof) was officially first released as a recipe to accompany the non-dairy cream Orley Whip.
Yes. A peppermint crisp tart has very similar ingredients to that of condensed milk and cream-based ice cream. Freeze in a glass dish or in a baking paper-lined loaf tin. It makes a great frozen dessert. 100% recommend.
Tennis biscuits are coconut tea biscuit that has been made in South Africa since 1911. This delightful biscuit is flavoured with butter, coconut, and golden syrup.
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Peppermint Crisp Tart
Ingredients
- 500 ml heavy cream
- 395 g caramel
- 2 x peppermint crisp bars
- 1 packet tennis biscuits
Instructions
- Place the caramel treat in a bowl and mix with a spoon or fork to loosen up the caramel. Set aside.395 g caramel
- Whip the heavy cream to the stiff peak stage. Take 2 - 3 spoonfuls of the whipped cream and mix it into the caramel to loosen the caramel up even further before adding to the cream. Fold the caramel into the cream.500 ml heavy cream
- Grate or break one of the peppermint crisp bars into the cream mixture and fold through. Or alternatively, you can break or grate in the first bar over the first layer of caramel in the step below.2 x peppermint crisp bars
- Line the bottom of a dish (about 25cm x 20cm big) with a layer of tennis biscuits. Spread about half of the cream mixture over the tennis biscuits. Add another layer of tennis biscuits and top with the second half of the cream mixture. Smooth over using the back of a spoon or an offset spatula. Sprinkle the top of the tart with the second peppermint crisp tart. Allow the tart to set in the fridge for at least 2 hours before serving.1 packet tennis biscuits
Notes
Nutrition
Nutrition information is an estimate. If scaling the recipe remember to scale your cook and bakeware accordingly.
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