Peppermint crisp tart

28 Sep

Peppermint crisp fridge tart, an SA favourite

If there was ever a truly feel-good food, it simply has to be peppermint crisp tart.  This fridge tart favourite is a South African classic, and I don’t know a single fellow South African who doesn’t like it.

The beauty of this tart is that it practically requires no skill and no baking: even children can make it. And it doesn’t have to be all neat and beautiful, it can be messy and chunky and it will still taste like a dream! The tart is not for the kilojoule conscious, that’s for sure. But if you like a creamy caramel and minty chocolate desert, this classic peppermint crisp tart will surely be a winner.

Ingredients:

  • 1 packet Tennis biscuits (square coconut cookies)
  • 1 can Nestlé Caramel Treat (or Dulce de Leche, or boiled condensed milk)
  • 250 ml cream
  • 2 x Nestlé Peppermint Crisp chocolate bars, chopped into rough chunks

Method:

  1. Whisk the cream on high speed with electric beaters untill stiff peaks form. Add the caramel treat and carefully whisk it on low speed untill thoroughly mixed. Do not overmix.
  2. Arrange one layer of tennis biscuits in the bottom of a square dish (around 20 x 20 cm big and 5 cm deep). No need to grease your dish.
  3. Pour half the caramel mixture on top of the biscuits, and spread it evenly to fill the corners.
  4. Sprinkle half of the chopped peppermint crisp chocolate chunks evenly on top of the caramel layer.
  5. Repeat with another layer of biscuits, caramel mixture, and chocolate chunks.
  6. Cover with plastic wrap and store in the fridge for at least 4-6 hours or preferably overnight. The biscuits need time to soften, and the caramel mixture need time to set.
  7. Serve straight from the fridge.

Easy as pie!

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11 Responses to “Peppermint crisp tart”

  1. Jessica September 28, 2011 at 09:44 #

    Peppermint crisp tart is one of my favorite desserts! I’ve never made it though, because I’m afraid I might inhale a whole batch the instant it’s ready 😛
    (great photo, love the material you used in the background)

    • The Food Fox September 28, 2011 at 09:58 #

      Hahaha Jessica, this tart lasted less than a day in my house, and I ate more than half of it myself! Thanks for the compliment on the pic. 🙂

      • Esi November 11, 2011 at 23:20 #

        Sounds fabulous, I now have to hunt down the Peppermint Crisp chocolate in small town Canada.

        • The Food Fox November 12, 2011 at 21:45 #

          Happy hunting! 🙂 Most mint-flavoured chocolates will do, but those with crispy green mint bits work best.

      • Nad December 21, 2011 at 14:08 #

        Hi

        Great recipe and pics
        Looks fab

        Can I use dessert cream in this dessert?

        Thanks

        • The Food Fox December 22, 2011 at 14:52 #

          Hi Nadira, yes you can use dessert cream. My mom always makes it with non-dairy dessert cream, and it works perfectly! Enjoy!

  2. Desiree July 18, 2012 at 13:06 #

    Stumbled across your website by accident today – LOVE IT!

Trackbacks and Pingbacks

  1. Crustless milk tart « The Food Fox - February 28, 2012

    […] traditional South African dishes, I have written about koeksisters, malva pudding, hertzoggies and peppermint crisp tart. But surely the queen of all traditional SA desserts is the milk tart – a baked custard tart […]

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