Peppermint Crisp Tart

Peppermint Crisp Tart

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Peppermint Crisp Tart is a popular dessert here in South Africa. I am quite certain than almost every cook/chef has some version of this dessert. My husband could literally eat a whole tart at one sitting if I give him half the chance…Lol!

Peppermint Tart on a white platter with flowers on the left

We love it because it is such a simple dessert to make with just 4 ingredients, how much easier can it get. The other bonus is that you don’t have to bake it, pop everything into a dish and refrigerate it for a few hours. I usually make this Peppermint Tart in a rectangular dish and cut them up into squares when I’m ready to serve.

Today I got a little fancy and I made a base with the biscuits and then added the filling on top with pieces of biscuit in between. It was heaven, but either way this Peppermint Crisp Tart will still look and taste delicious.

What Ingredients do I need

Tennis Biscuits, Caramel, Fresh Cream and Peppermint Crisp Chocolate. I used a load of chocolate to make it extra yummy. Can you ever have enough chocolate, I don’t think so.

How do I make the Peppermint Tart

The fresh cream has to be whipped into stiff peaks. Beat the caramel with a couple of tablespoons of fresh cream. Chop the chocolate into little pieces. Fold the caramel into the whipped cream. Mix in half the chocolate.

Process one packet of tennis biscuits into crumbs. Mix in the melted butter. Press the biscuit into a 22cm springform cake tin, the bottom lined with baking paper, press some onto the sides of the tin. Refrigerate for 30 minutes.

Pour the mixture into the pan. Cut another half a packet of biscuits into halves and place them randomly into the filling. Sprinkle the other half of the chocolate on top.

Refrigerate for a few hours and then serve. Alternatively you can layer the biscuits and filling in a rectangular dish, refrigerate and serve. Whatever works for you.

Keeping it simple

As you all know I like keeping things simple, when I can and I hate finicky decorating techniques. So if a dessert can be made in a dish without any fuss I am all for it. Often the rectangular dish is my go to method of decorating, you can tell I am a lazy cook…haha!

As long as it looks pretty and tastes amazing I am good to go.In my recipe I have noted that I used 2 packets of tennis biscuits, you may not use all of the biscuits. I also suggested 300 grams of chocolate, here too you can use your discretion. You can use up all of the chocolate or you can use less. It’s all about preference.

One thing I can assure you is that this tart will be gobbled up in no time, I had no leftovers as I have a bunch of peppermint lovers in my family. Another plus about making this dessert is that you can make it ahead of time and refrigerate it, it’s what I love about fridge tarts. If I had my way all I will make is fridge tarts.

I hope you also love peppermint flavoured tarts so then you have a reason to try this Peppermint Crisp Tart.

If you do try this recipe please drop me a comment and leave a star rating, it is always appreciated.

More dessert recipes to try:

Mini Baked Lemon Cheesecake

Lemon Cheesecake Trifle

Strawberry Eton Mess

 

Peppermint Crisp Tart

Course Dessert
Cuisine South African
Keyword fridge tart, peppermint crisp dessert, peppermint tart, south african dessert
Prep Time 20 minutes
Refrigeration Time 4 hours
Servings 8

Ingredients

  • 2 packets tennis biscuit you won't need all of it
  • 85 gram melted butter
  • 1&1/2 cup fresh cream
  • 360 gram/1 can caramel condensed milk
  • 300 gram peppermint crisp chocolate

Instructions

  • Pop one packet of tennis biscuits into a food process and pulse until it resembles breadcrumbs. Mix in the melted butter
  • Cover the base of a 22cm springform pan with baking/parchment paper
  • Press the tennis biscuits into the base of the pan and the sides of the pan. You can use the back of a spoon or measuring cup for this. Refrigerate for 30 minutes
  • Add 2 tablespoon fresh cream to the caramel and beat until smooth
  • Whip the fresh cream into stiff peaks. Fold the caramel into the fresh cream. Chop up 150 grams of the chocolate and mix it into the cream caramel mixture
  • Pour the filling into the biscuit base. Cut some of the remaining biscuits and randomly place it into the filling. Chop up the remaining chocolate and sprinkle it on top. Refrigerate for 3-4 hours or overnight before serving

Notes

  1. You do not need to use all of the biscuit, a quarter or half of the packet can be cut up and added to the filling. 
  2. The caramel and chocolate adds enough sweetness to the tart so no need for sugar
  3. I keep the chocolate in the sealed wrapper and use a meat mallet to bang it a few times, no need to chop the chocolate
  4. The other easy alternative to make this dessert is to add a layer of biscuits at the bottom of a rectangular dish and add spread some filling on top. Repeat this process until all the filling is used up. End with a sprinkle of chocolate
  5. This is not a firm tart so when cutting it the filling will seem a little runny and that is perfectly ok. If you wish you can freeze it for a short while to get it firm

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