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Peppermint crisp tart in a serving dish, with a serving spoon, sprinkled with pieces of peppermint crisp.
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Peppermint Crisp Tart

This easy South African peppermint crisp tart is a delicious fridge tart flavored with caramel, peppermint crisp, and Tennis biscuits.
Prep Time 20 minutes
Chilling Time 2 hours
Total Time 2 hours 20 minutes
Servings12 servings
saltyginger.comMary-Lou

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 & 6
    395 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 7
    500 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

All temperatures stated are for conventional ovens. Decrease the temperature by 20°C/25°F or gas mark 1 for "fan" or air-fryers.

Video

Notes

  1. Heavy or whipping cream can be substituted with Orley Whip
  2. Caramel treat is also known as caramel condensed milk or thick dulce de leche. 
  3. 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. 
  4. Tennis biscuits can be substituted with a plain vanilla biscuit or any thin coconut biscuit. 1 packet weighs 200 grams or 7 ounces.
  5. 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.
  6. 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.
  7. 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

Serving: 1serving | Calories: 356kcal | Carbohydrates: 32g | Protein: 5g | Fat: 24g | Sodium: 112mg