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 invented in South Africa in the 1960s, which consist 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.
What You Need for this Recipe
This recipe requires a few mixing bowls, a handheld electric mixer or stand mixer, and a square or rectangular dish about 25cm x 20cm big.
- Cream (30% fat - double or whipping cream) or Orley Whip
- Caramel Treat or thick spreadable dulce de leche
- Peppermint Crisp
- Tennis Biscuits
The cream can be substituted with Orley Whip. Orley whip is a South African non-dairy cream that mimics cream.
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 sold 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 it completely with water, not exceeding the max water line (you may need to lie the tin on its side), with the pressure valve close, 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. 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 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 (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-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.
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Peppermint Crisp Tart
- 500 ml heavy cream
- 395 g caramel
- 2 peppermint crisp bars (98g or 3.5oz)
- 1 packet tennis biscuits 200 grams
- 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 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
Nutrition information is an estimate, accuracy of nutritional information for any recipe on this site is not guaranteed. If scaling the recipe remember to scale your cook and bakeware accordingly.
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!
Thank you for your feedback Lindi! I really appreciate it!
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
A packet of tennis biscuits is 200g.
Marlouise Pieterse says
Absolutely DELICIOUS! Tastes just like my grandma used to make it.
Will definitely be making it again.
Thank you so much Marlouise! It is definitely one of my fave desserts 🙂
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.
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.
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!
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!
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.
Denise ball says
Are you asking for UK substitutes? If so, please refer to the substitutions paragraph.
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.
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.
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 .
Thank you for these great tips Charmaine!