Peppermint Crisp Tart

If you are South African, you know and love the combination of caramel and peppermint crisp chocolate. If you’re not South African, keep reading because this Peppermint Crisp Tart is about to change your life.

I have had countless variations of this creamy dessert, one better than the next! This version is made in a pie dish and is actually frozen making it the perfect summertime dessert. I have topped it with fresh bananas, whipped cream, and extra chocolate, of course!

If you are looking to tick off other South African dessert recipes, try this recipe for Malva Pudding, this one for Milk Tart, or this recipe for a Caramel and Peppermint Crisp Trifle.

Ingredients

You will need the basic ingredients listed below to make this Peppermint Tart. Remember always to use fresh quality ingredients.

• Tennis biscuits
• Unsalted butter
• Whipping cream
• Nestlé caramel treat
• Peppermint Crisp
• Bananas
• Cherries

Tennis biscuits – These coconut biscuits are a South African staple. A simple thin tea biscuit flavored with coconut, syrup, and butter. If you can’t get hold of these biscuits choose to use plain digestive biscuits or graham crackers mixed with some desiccated coconut.

Whipping cream – make sure when choosing your cream that you are buying a cream that can be whipped. It needs to have a high enough fat content for whipping, about 33%. In other countries, this cream would be called double cream or heavy cream.

Nestle caramel treat – this is a tinned dulce de leche if you are unable to find it on shelves. Then make your own by boiling tins of condensed milk, as it is basically caramelised condensed milk.

Peppermint crisp bars– there is no alternative really for this chocolate bar! But if you can't find it then look for milk chocolate with a peppermint flavored center, like a mint Aero or Cadbury mint crisp. Don't choose peppermint chocolate with a running center though.

Bananas and cherries – these are entirely optional and not traditional to a peppermint crisp tart, I just love the combination of bananas and caramel!

See the recipe card for quantities.

Instructions

Follow the simple instructions below to make this South African classic dessert.

STEP 1: Make the crust. In a food processor blend the biscuits until they are fine crumbs. Melt the butter in the microwave and combine the two. Press the biscuit mixture into a loose bottom tart tin.

STEP 2: Whip cream. Add the cream to a bowl of a stand mixer fitted with a whisk attachment and whip at medium speed until soft peaks form.

STEP 3: Add the caramel. Loosen the caramel treat with a fork in a small mixing bowl and then add it to the fresh cream, reserving ¼ cup for decorating. Beat again until well combined and whipped to stiff peaks.

STEP 3: Fold through chocolate and biscuits. Using a rubber spatula, fold through the crushed biscuits and chopped chocolate into the whipped caramel cream mixture. Pour the mixture over the biscuit shell. Dot the remainder of the caramel mixture on top of the tart and swirl it through with a skewer.

STEP 4: Freeze. Cover the tart with tin foil and place the dessert into the freezer, and allow the tart to set for about 4 hours or overnight.

STEP 5: Decorate. Once the tart has frozen, decorate it with extra fresh whipped cream, chopped peppermint crisp chocolate pieces, sliced bananas, and cherries. Slice and serve immediately.

Hint: Cold cream is easier to whip than room temperature cream, so leave the cream in the fridge until you are ready.

Variations

The flavor of this dessert depends on the biscuits, caramel, and chocolate. Together their combination makes this a classic South African dessert. If you can’t find these exact ingredients you can still make this dessert, have a look at the ingredient notes above for how to substitute each.

Equipment

You don’t need any fancy equipment to make this dessert, I have chosen to use an electric stand-mixer to whip the cream but you can use a hand-held mixer or a hand whisk to do the same job!

If you don’t have a loose bottom tart tin, you can make this dessert in a loaf pan lined with plastic wrap and slice it to serve.

Storage

Store any leftover tart in the freezer. Make sure to cover the tart in plastic wrap or in an airtight freezer-friendly container. The tart will keep in the freezer for about 2 months.

This recipe combines the best of ice cream and the best of fridge tarts. I love how every bite surprises you with peppermint crisp chunks, swirls of caramel, and pieces of crunchy biscuits.

I hope you give this traditional South African Peppermint Crisp Tart recipe a try - it really is a favorite in so many South African households! It is really easy to make and tastes incredible.

if you give this recipe a try please let me know what you think of it by leaving a star rating and comment below!

Happy Baking

With Love,

Kitty

📖 Recipe

Peppermint Crisp Tart

This Peppermint Crisp Tart is a classic South African dessert made with caramel, coconut biscuits and mint chocolate, a must-try!

5 from 1 vote

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Prep Time 20 minutes mins

Freezing time 4 hours hrs

Course Dessert

Cuisine South African

Servings 8 slices

Equipment

• 1x loose-bottom tin 24cm (9-inch) diameter

Ingredients

  

1x2x3x

Peppermint Crisp Tart

• 500 ml whipping cream
• 1 tin Nestle caramel treat
• 400 grams tennis biscuits
• 150 grams unsalted butter
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 1 peppermint crisp bar

Toppings

• 2 bananas, sliced
• 250 ml whipping cream
• 2 peppermint crisp bars

Instructions

 

• In a food processor blend 300grams of tennis biscuits until they are fine crumbs. Melt the butter in the microwave and combine the two. Press the biscuit mixture into a loose bottom tart tin.
• Add the cream to a bowl of a stand mixer fitted with a whisk attachment and whip at medium speed until soft peaks form.
• Loosen the caramel treat with a fork in a small mixing bowl and then add it to the fresh cream, reserving ¼ cup for decorating. Beat again until well combined and whipped to stiff peaks.
• Roughly chop the rest of the biscuits and cop the balance of the chocolate.
• Using a rubber spatula, fold through the rest of the biscuits and chopped chocolate into the whipped caramel cream mixture. Pour the mixture over the biscuit shell. Dot the remainder of the caramel mixture on top of the tart and swirl it through with a skewer.
• Cover the tart with tin foil and place the dessert into the freezer, and allow the tart to set for about 4 hours or overnight.
• Once the tart has frozen, decorate it with extra fresh whipped cream, chopped peppermint crisp chocolate pieces, and sliced bananas. Slice and serve immediately.

Keyword caramel, coconut, fridge tart, ice cream, no bake dessert, peppermint crisp, tennis biscuits

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