Peppermint Crisp Tart

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.

Jump to:

• Why This Peppermint Crisp Tart Recipe Works
• Key Ingredients
• Variations
• How to Make a Peppermint Crisp Tart
• Equipment
• Storage
• Top tips
• Peppermint Crisp Tart FAQs
• More Easy South African Desserts
• Happy Baking, With Love, Kitty
• 📖 Recipe

Key Ingredients

• 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 full information on ingredients and quantities.

How to Make a Peppermint Crisp Tart

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.

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.

Peppermint Crisp Tart FAQs

📖 Recipe