Peppermint Crisp Tart – The ultimate South African dessert

This Peppermint Crisp Tart is effortless and quick and only takes a maximum of 30 minutes to make. It's perfect for those big family get-togethers.

Peppermint Crisp Tart – The ultimate South African dessert

We present you with one of South Africa’s most loved desserts, the Peppermint Crisp Tart. It’s layered with coconut Tennis Biscuits, whipped cream, caramel and sometimes condensed milk too, topped with delicious Peppermint Crisp Chocolate. It’s the ultimate dessert for those events where you have an army of hungry friends and family. It will always be a favourite around the dessert table at your next braai.

You can easily prepare this Peppermint Crisp Tart a day in advance and it might even be the best way to do it. The longer stint in the fridge lets the cream and caramel mixture set while the biscuits soak up the goodness as well. You can even mix some of the peppermint crisp chocolate pieces into the cream and caramel mixture and leave some to sprinkle on top. It’s the perfect dessert for a hot day and goes just as well with your favourite cup of coffee or tea.

This Peppermint Crisp Tart is effortless and quick and only takes a maximum of 30 minutes to make. This recipe makes one large tart big enough for at least 10 people. It also makes for excellent leftovers.

Peppermint Crisp Tart Recipe

Peppermint Crisp Tart Recipe

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Recipe by Marele van Zyl Course: DessertCuisine: GlobalDifficulty: Easy
Servings

10

servings
Prep time

25

minutes
Fridge Time

2-24

hours
Total time

25

minutes

Ingredients

  • Ten packs Tennis Biscuits

  • 500 ml Whipping cream

  • 375 ml Caramel (tin of caramel treat)

  • 1 Peppermint Crisp chocolate bar

Method

  • Whip the cream until thick.
  • Add the tin of caramel.
  • Line a 30 x 22 x 6.5 cm dish with a single layer of whole Tennis biscuits. Top with half the caramel mixture, then add another layer of Tennis biscuits. Pour the remainder of the caramel mixture over the second layer of Tennis biscuits.
  • Sprinkle the last of the Peppermint Crisp chunks over the top. Cover with tin foil and chill before serving. You can fold the chocolate in the cream mixture, if you like, and just leave a handful to sprinkle on top.

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