Peppermint crisp tart is a seriously more-ish fridge tart flavored with caramel, peppermint crisp, and Tennis biscuits. This no-bake fridge tart is a firm favorite in many South African households.
The South African Peppermint Crisp Tart is a fridge tart that will satisfy anyone's sweet tooth. This tart is made using a caramel treat (thick, spreadable dulce de leche or caramel condensed milk), peppermint crisp chocolates, cream (or Orley Whip), and tennis biscuits.
This quick and easy peppermint crisp tert can be made in one large casserole dish or in individual portions.
Jump to:
Equipment
This recipe requires a few mixing bowls, a handheld electric mixer or stand mixer, and a square (9 inches or 23cm) or similar-sized dish.
Ingredients and Substitutions
Cream - a heavy or whipping cream, has approximately 35-37% milk fat. This can be substituted with Orley Whip (South African product) which is a non-dairy creamer that mimics cream.
Heavy Cream or Orley Whip: Heavy or whipping cream, that has approximately 35 to 37% milk fat. Or Orley Whip, which is a South African non-dairy creamer that mimics cream. This is how I originally made our homemade peppermint crisp tert.
Peppermint Crisp is the chocolate that is traditionally used in this dessert and gives it that delicious minty flavor. Peppermint crisps (invented in the 1960s in South Africa) consist of a bright green crispy minty filling that is enrobed in milk chocolate. These chocolates can usually be found in the international food aisle, from specialty South African shops around the globe. There is also an Australian version of this chocolate which can usually be found in New Zealand and Australian Woolworths.
Aero mint is a great alternative to peppermint crisps. But I think any one of your favorite mint chocolate bars could work.
Alternative to peppermint crisp or aero mint, add 1 to 2 teaspoons of peppermint or spearmint extract into the cream mixture, paired with a Cadbury flake or similar type of chocolate.
Caramel: caramel treat/caramel condensed milk or dulce de leche. This is folded into the cream and gives this rich dessert its heavenly caramel flavor.
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-cooker trivet and cover it completely with water, not exceeding the max water line (you may need to lie the tin on its side), with the pressure valve closed, and set it to high pressure for 30 minutes. After which, turn off the pot and allow the steam to release naturally. Allow the tin to cool completely (preferably overnight) before opening. BE CAREFUL...hot sugar will result in really bad burns.
Tennis biscuits (also sold by South African shops) and thin square coconut tea biscuits. These can be substituted with any coconut tea biscuit such as Nice biscuits. Or with any plain vanilla biscuit. You can also sprinkle about ⅓ of a cup of toasted desiccated coconut on top of the biscuit layers to mimic the coconut flavor.
★★★★★
Community Comment
Marlouise says "Absolutely DELICIOUS! Tastes just like my grandma used to make it. Will definitely be making it again."
Step-By-Step Instructions
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 will not 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 are 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 the first bar over the first layer of caramel in the step below.
Step 4 - Line the bottom of a dish 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.
Making Individual Puddings
This pudding can also be made into individual peppermint crisp puddings (or deconstructed peppermint crisp tarts) in either glasses or small bowls, mugs, or jars. Follow the instructions to make the caramel-cream filling.
Roughly crush the biscuits, and cut or break the peppermint crisp or aero mint.
In your pudding glass or bowl of choice, layer the crushed biscuits, caramel cream, and mint chocolate in any order that you wish. I like to layer it - biscuit, cream, chocolate, and repeat. Set these in the fridge for a few hours until overnight.
The amount of individual portions depends on the pudding dishes of choice. But I have made about 16 small individual puddings. Keep in mind that the volume of the caramel cream will determine the amount of the servings. I really like to beat my cream to stiff peaks and gently fold the caramel in to keep as much of the volume as possible.
Expert Tips for This Recipe
- This is a great make-ahead dessert. I like to make it the day before and let it sit in the fridge overnight.
- I highly recommend decanting the caramel from the tin or can and mixing it to loosen it up a bit, this really helps the process of incorporating it into the cream or Orley Whip.
- When whipping the cream, the stiff peaks make a really nice airy dessert.
- Fold in the cream gently to keep all that nice airiness you have whipped in the cream.
- Sometimes when I'm lazy I mix in the caramel in at the lowest speed on my stand mixer.
- Measure the peppermint crisps with your heart - I like to use 2 bars but add an extra bar or two if you feel so inclined.
- Freeze your leftovers! If there are any!
Storage and Freezing
Store this tart in the fridge for 3 to 4 days. Or Freeze in an airtight container for up to 3 months.
I highly recommend freezing this dessert. When I am making a batch of this tart to store as a frozen dessert, I fold through the crushed packet of biscuits. Then I spoon the mixture into a glass dish (which has a plastic lid) and pop it in the freezer. Before serving you may need to rest the delicious frozen tart at room temperature to soften it up a bit before serving.
Peppermint Crisp Tart FAQ
Yes. Peppermint crisp is milk chocolate filled with thin cylinders of mint-flavored 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. I 100% recommend it.
Tennis biscuits are coconut tea biscuit that has been made in South Africa since 1911. This delightful biscuit is flavored with butter, coconut, and golden syrup.
I used a 23x23cm (9 inch by 9 inch) casserole dish with sides about 5cm or 2 inches tall.
Other South African Recipes You May Like
Rate & Review!
If you made this recipe, please leave a star rating! It gives my readers and me helpful feedback. If you want more recipes, subscribe to my newsletter, and follow me on Instagram, Pinterest, and Facebook!
Recipe Card
Peppermint Crisp Tart
Equipment
- Electric hand mixer
- Stand Mixer
Ingredients
- 500 ml cream (heavy or whipping cream - 2 cups*Note 1)
- 395 grams caramel treat (395 grams 14 ounces *Note 2)
- 2 peppermint crisp bars (98 grams or 3.5 ounces *Note 3)
- 1 packet tennis biscuits (200 grams*Note 4)
Instructions
- Place the caramel treat in a bowl and mix with a spoon or fork to loosen up the caramel. Set aside. *Note 5 & 6395 grams caramel treat
- 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 7500 ml 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 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
- Heavy or whipping cream can be substituted with Orley Whip
- Caramel treat is also known as caramel condensed milk or thick dulce de leche.
- Peppermint crisp can be substituted with Aero mint. I use two but this a "measure with your heart" ingredient, so go with your intuition here.
- Tennis biscuits can be substituted with a plain vanilla biscuit or any thin coconut biscuit. 1 packet weighs 200 grams or 7 ounces.
- Sometimes your caramel will not 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 are like finding a golden nugget.
- 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.
- I sometimes cheat and "fold" the caramel in by mixing it using the lowest setting on my stand mixer.
Deconstructed/Peppermint Crisp in a mug, cup, or jar
This pudding can also be made into individual peppermint crisp puddings (or deconstructed peppermint crisp tarts) in either glasses or small bowls, mugs, or jars. Follow the instructions to make the caramel-cream filling. Roughly crush the biscuits, and cut or break the peppermint crisp or aero mint. In your pudding glass or bowl of choice, layer the crushed biscuits, caramel cream, and mint chocolate in any order that you wish. I like to layer it - biscuit, cream, chocolate, and repeat. Set these in the fridge for a few hours until overnight. The amount of individual portions depends on the pudding dishes of choice. But you should get about 12 to 16 portions.Storage and Freezing
Store this tart in the fridge for 3 to 4 days. Or Freeze in an airtight container for up to 3 months.Nutrition
Nutrition information is an estimate. If scaling the recipe remember to scale your cook and bakeware accordingly. All temperatures stated are conventional, unless otherwise stated. Recipes tested in grams and at sea level.
Anonymous says
T says
This came out amazing and was a hit.
Mary-Lou says
Thank you!
Peggy says
Best recipe. Great tips for working with the caramel. And we froze some as per storage instructions and love it!
Mehjabeen says
Hi thanx for feedback, I don't know the size I got but thanx I did as recommended an the tart wasn't soft ,so I did manage to slice the dessert
Mehjabeen says
Hi I wanted to know wether I could use springform pan or muffin pan,for peppermint tart actually i do make peppermint tart in pyrex bowls but it's not firm , I want to get it firm so that I'm able to get the dessert into a neat piece or neat slice , so I'm hoping spring form pan will do
Mary-Lou Watkins says
Hi,
Ok. If Using a springform pan (8 or 9 inch) I would take a packed of biscuits and process or crush it till it is really fine. Then add 100g of cooled melted butter. After lining my pan with parchment/baking paper. Press the biscuits into the sides and the bottom (like for my no-bake milk tart). Then fridge for an hour. Make the filling as per usual, place into the tart base, smooth and fridge for at least 4 hours (need that additional time to firm up) or preferable overnight.
Keep in mind that the firmness comes from the whipped cream or orley whip and by slowly and gently folding the caramel into the cream.
Good luck!
Lize says
Loved it! Made a crust with Woolies Crunchies biscuits and some melted butter and it was so yumm thanks x
Ella says
😁
Rosie says
Perfect Peppermint Crisp Tart! This is my husband's favourite dessert and this is the best recipe I've tried for it. Thank you very much.
Dori MacFarlane says
I havent tried this recipe yet. I am ordering peppermint crisps from Amazon USA. Are there different sizes of these candy bars? If so, how many ounces do I need. We are having some South African friends over for Thanksgiving and I'd love to make this as one of my desserts.
Thank you,
Dori
Mary-Lou says
Hi Dori,
Happy Thanksgiving!
Good question, I always thought they came in standard sizes but I see our local supermarket (which is really an Australian supermarket offshoot) also makes a similar bar.
The SA peppermint crisp is 49 grams or 1.7 ounces each, so in total 98 grams or 3.5 ounces.
Regards,
Mary-Lou
Charmaine says
Hi I would love to add on I use the Large Aero peppermint chocolate plus the peppermint crisp both it's just deli.
I also use Orley Whip which gives you just the best version of Peppermint Tart
AERO Choc could be South African as well
You can substitute peppermint crisp with Aero or use both I also sprinkle between each layer and sprinkle both on top at the end .
It's just so divine
Thank you for all you're recipes .Its baking time .
Mary-Lou says
Thank you for these great tips Charmaine!
Denise ball says
UK substitutes
Mary-Lou says
Are you asking for UK substitutes? If so, please refer to the substitutions paragraph.
Thanks
Kate says
Just made this recipe and Wow! Not only does it make a lot of the mixture but it's easy to follow and extremely tasty. I "measured with the heart" on garnishing. Accidently bought lemon flavored tennis biscuits so I'm hoping that it still tastes good together.
Elisma says
Of all the recipes I have tried before this one is by far the best in both tips and technique, like someone mentioned before about the caramel. It makes it so much easier to work with. I used three bars ( dare I say it) it tastes fantastic. And thank you for sharing this simple yet extremely delicious treat. Will be something to freeze for those very hot summers and it will be a great hit! I used lemon flavoured tennis biscuits, which is what I had on hand and it kind of ups the flavours a slight bit. Makes it interesting and still very good. This is a definite save! Love it!
Mary-Lou says
Hi!
Thank you so much! The amount of peppermint crisp is definitely a "measure with your heart" kind of ingredient!
I didn't know lemon-flavoured tennis biscuits existed! It's been a while since I've been to SA and we only get the regular Tennis biscuits in the International Aisle here. But I'm going to keep my eye out in the South African shops so that we can also give it a try!
Marlouise Pieterse says
Absolutely DELICIOUS! Tastes just like my grandma used to make it.
Will definitely be making it again.
Mary-Lou says
Thank you so much Marlouise! It is definitely one of my fave desserts 🙂
Lesley says
Hi Mary Lou,
I am an ex-South African who immigrated to Australia 22 years ago when I was already middle-aged. Over the years, I have learnt to simplify chores wherever possible because we have to do most things with little, if any, help.
Here in Australia, caramelised condensed milk, under its commercial name, is readily available in the baking or dessert aisles of the supermarket and Australian Peppermint Crisp is available if the bigger and better South African one is not available.
By scooping the caramel into a large bowl containing the cream and beating the two together, until they are well combined and thickish, you will make your task easier. If caramelised condensed milk is not available, as it wasn't in the early days in South Africa, you can gently boil the fully submerged, de-labelled, sealed tin of condensed milk tin in water for two hours, making sure the tin is always completely covered with water by topping up from the kettle as required. Cool the tin in cold water if you need to use it immediately. Don't ever open the tin while hot unless you want to experience a caramel volcano. You can boil two or three tins at a time to make sure it was always on hand. A sealed tin will last up to at least three months unrefrigerated - unless a mouse gets into the can.
I like to lightly bash the peppermint crisp in a small plastic bag with the smooth side of a kitchen mallet, a small hammer, or even a rolling pin, until crushed, coarsely or finely, to my liking, and incorporate it into the cream mixture by beating it further until it forms soft peaks, like a soft mousse. You can also do double or treble batches of this crushed crisp and refrigerate it for next time unless that same mouse likes refrigerated mouse-bite-size Peppermint Crisp.
To make a cake, you can make the cream layers thinner and refrigerate them overnight. If you want the tart less cakey, more desserty and more adulty, dip each biscuit for a couple of seconds (don't let them get soggy) in a flat container of milk, laced with a shot of alcohol such as brandy or rum and make the creamy layers thicker. Remember, there are never bad results with Peppermint Crisp Tart, only variations on a theme.
I find spooning the very spreadable mix generously over the biscuits is quick and easy without having to stop to grate chocolate in between. If I am trying to be elegant, I usually top the dessert with some grated chocolate, dark or milk, and not peppermint crisp, which seems to leave mouldy-looking green patches if not served immediately. No problem re peppermint mould in this house.
P.S. Your crunchie and brownie recipes are great. Can't wait to try more.
Les.
Mary-Lou says
Hi Les,
Thank you for all your tips and tricks! And taking the time to write them all down! I will definitely be adding some of these variations to my list of "to try" in the future. Especially a boozy version of the dessert.
I'm glad there is caramelised condensed milk readily available in Australia as it is here in NZ. But it's also interesting to learn that there is an Aussie peppermint crisp as well. I've only ever seen the SA one in the international aisle but think I may need to have a better look next time I'm at Countdown (Aussie Woolworths).
With regards to adding the caramel directly to the cream before beating, I have found that if I do take this shortcut, I don't end up with the desired soft mousse-like texture that I'm after. I much prefer first beating the cream as stated in the recipe and then adding the loosened caramel.
I also like sprinkling the peppermint crisp over the top of the tart, sometimes I would do grated peppermint chocolate or chocolate curls. I've never had an issue with "mouldy-looking green patches", even when I have let the tart sit in the fridge for a few hours or overnight. But to each their own.
Cheers,
Mary-Lou
Mairo says
For those of us that do not live in South Africa and cannot buy tennis biscuits, what is the grams of a packet so that I can buy something similar in my country and use the right quantity? Thanks
Mary-Lou says
Hi,
A packet of tennis biscuits is 200g.
Regards,
Mary-Lou
Lindi says
Loved this recipe! I looked at many different recipes, but this one seemed the simplest and was also the only recipe that gave the tip to loosen the caramel. Simple, easy and delicious. Will define be saving this recipe to my Pinterest. Thank you Salty Ginger!
Mary-Lou says
Thank you for your feedback Lindi! I really appreciate it!