Peppermint Crisp Tart is a South African classic. Part fridge tart, part national treasure and entirely addictive.
This easy recipe is made with just four ingredients and zero baking. It’s the quick, lusciously creamy dessert that practically makes itself.
What sets this version apart? We use two tins of caramel instead of the usual 1:1 ratio with cream, making it extra caramelly, decadent and beautifully sliceable.
For other traditional South African dishes, why not try this easy Bobotie recipe with its BFF basmati yellow rice?
Alternatively, for other fridge tart recipes, have a look at this fun and easy marshmallow fridge tart and this Argentinian Chocotorta.
What’s to love about this recipe
- A truly iconic South African no-bake, mint chocolate dessert.
- Just 4 ingredients and 20 minutes to assemble.
- Creamy, caramelly and completely foolproof.
- Ingredient swaps included for expats and international kitchens.
- You can also make it as mini desserts in glasses or jars.
Ingredient notes and substitutions
Tennis biscuits
Traditionally, Peppermint Crisp Tart is made with Tennis biscuits. These are thin, coconut-flavoured biscuits that are wildly popular in South Africa.
We recommend using two packs, but depending on the size of your dish, you may not need them all.
No Tennis biscuits? See biscuit alternatives by country in the FAQ.
Peppermint Crisp chocolate bars
Peppermint Crisp bars by Nestle are a popular South African choccy made of crispy, minty tubes encased in smooth milk chocolate.
For this recipe, we use the 49-gram bars, but if you only have the larger slabs, that’s perfectly fine – just aim for a total weight of around 200 grams (or more if you like it chocolatey).
No peppermint crisp? See chocolate alternatives by country in the FAQ.
Real cream
Orley Whip is a common choice for Peppermint Crisp tart, but it contains various additives.
For a smoother, richer dessert, real double cream or heavy cream is the better option, offering a thick and creamy consistency without the extra nasties.
For the best results, cream whips better when it’s fridge-cold, so make sure to chill it before using.
For cream alternatives in different countries, check out this handy list in our FAQ section.
Caramelised condensed milk
You can buy this ready-made in the shop. The best-known and widely available brand is Nestle’s Caramel Treat.
No Caramel Treat? See caramel alternatives by country in the FAQ.
We use an extra tin of caramel instead of a 1:1 cream-to-caramel ratio for a richer flavour and a beautifully golden, decadent filling.
Alternatively, check out these three easy methods for making your own caramelised condensed milk, also known as dulce de leche.
The size of the dish
We used a 24cm round pie dish (4.5cm deep), but a rectangular dish around 30x20cm works just as well.
In fact, any medium to large dish will do. A smaller one gives you a deeper tart and uses fewer biscuits, while a larger dish makes it flatter and uses more.
Break the biscuits as needed to fill the corners (or, you know…”round corners” if you’re using a pie dish). No need for perfection.
How to make peppermint crisp tart: Step-by-step
1. Arrange a layer of Tennis biscuits in the bottom of your dish. Break a few into smaller pieces to fill any gaps – no need for perfection, as the filling will cover it.
2. Use a sharp knife to chop the Peppermint Crisp bars into small pieces. Leave a few larger chunks for decoration later, it adds some interest to the tart.
3. Scrape every last bit of caramel out of the tins into a large bowl – it tends to stick to the sides and you don’t want to miss a single drop! Whisk it (or use a fork) until smooth and lump-free.
4. In a separate bowl, whip the fridge-cold cream to soft peaks using an electric hand mixer.
5. Add the whipped cream and two-thirds of the chopped Peppermint Crisp to the caramel.
6. Beat with an electric hand mixer until thick and creamy, with soft trails left by the whisk.
7. Spoon half the creamy mixture onto the Tennis biscuit base and smooth it to the edges.
8. Arrange another layer of Tennis biscuits over the filling, again filling any gaps with smaller pieces.
9. Gently spoon the remaining mixture over the biscuits and smooth it to the edges with the back of a spoon.
10. Create swirls for a dreamy look, if you like.
11. Chill the tart for at least 6 hours, ideally overnight, to allow the biscuits to soak up the cream and the flavours to develop beautifully.
12. Just before serving, sprinkle the remaining Peppermint Crisp over the top. Dig in and enjoy!
A note on the consistency
Peppermint Crisp Tart has a soft, creamy texture that’s less firm than a cheesecake.
The consistency can vary depending on the type of cream used, how thickly the filling is whipped and even factors like temperature and humidity.
We’ve made this tart many times, and it rarely turns out exactly the same – this is completely normal!
Just make sure to whip the mixture until thick and creamy, and give it enough time in the fridge to set properly.
Storage
Store your peppermint fridge tart in the fridge, covered with plastic wrap or in an airtight container to prevent it from absorbing other smells.
It will last for up to 4-5 days, but the tart is best enjoyed within the first 1-2 days for optimal texture and flavour.
Variations
In glasses or jars: Layer filling with crushed biscuits and chopped Peppermint Crisp for easy individual servings.
Toppings: Try melted chocolate drizzle, extra whipped cream, sliced banana, caramel sauce, biscuit crumbs, or chocolate curls.
Mini tartlets: Press a crumb mixture of crushed biscuits and melted butter into a muffin pan, fill with the tart mixture, top with crushed mint chocolate, chill, then gently remove.
Peppermint Crisp trifle: Add Amarula to the filling, then layer with crushed biscuits in a trifle bowl. Finish with crushed mint chocolate, chocolate curls, mint leaves, and a sparkler for flair.
FAQs and Troubleshooting
Yes! Any coconut-flavoured biscuit with a similar crunch will work. Here are some easy swaps by country:
– Nice biscuits – United Kingdom.
– McVitie’s Coconut Rings – United Kingdom.
– Voortman Coconut Cookies – USA.
– Wibisco Shirley Coconut Cookies – The Caribbean, some UK stores, some USA stores.
– Verkade Nizza coconut cookies – The Netherlands.
– Arnott’s Nice Biscuits – Australia and New Zealand.
Here are some great alternatives if you can’t get your hands on the original:
– Aero mint – This is a fantastic alternative, and we often use this instead of PMC bars, simply because it works that well.
– Cadbury’s Mint Crisp – United Kingdom, South Africa and other countries that sell Cadbury’s chocolate.
– Any choc mint chocolate – Most countries.
– Make your own – Combine finely chopped milk chocolate with finely chopped mint candy cane or peppermint candies.
Or, add a few drops of peppermint essence to melted milk chocolate. Let it set, then chop.
Double cream or heavy cream gives the best texture and flavour but here are some alternatives:
– Whipping cream – Most countries.
– Elmlea – United Kingdom.
– Orley Whip – South Africa.
– Kraft Dream Whip – USA.
– Cool Whip – USA.
– UK: Nestlé Carnation Caramel.
– Australia: Nestlé Top ‘n’ Fill.
– NZ: Nestlé Highlander Caramel.
– USA: Nestlé La Lechera Dulce de Leche.
Or make your own by slowly cooking sweetened condensed milk.
While some people say you can freeze peppermint crisp tart, we don’t recommend it.
Freezing can cause the cream to become runny and may result in it splitting when thawed.
If you’re looking for a cool treat, though, you can enjoy it as a frozen dessert! Just let it thaw slightly for about 20 minutes before serving.
Yes! For extra mintiness, you can incorporate 2-3 drops (or more if you like) of peppermint essence into the cream mixture.
Make sure to:
– Whip the double-heavy cream to soft or stiff peaks – don’t underbeat.
– Mix a few spoonfuls of whipped cream into the caramel first to soften it, then fold the rest in. This helps stabilise the mixture.
– Chill for at least 4–6 hours, preferably overnight.
Caramel can be stubborn straight from the tin.
Scoop it into a bowl and whisk or stir to smooth it before folding into the cream.
Those little chunks can add a “golden-nugget texture”, so they’re not always a bad thing!
Aim for soft to medium peaks, so it’s still smooth and foldable, but holds its shape. Do not overwhip into butter or a very dry texture.
Peppermint Crisp Tart – The Original
Equipment
- 30cm x 20cm (11.8'' x 7.8'') dish/24cm round tart dish
- Electric hand mixer
Ingredients
- 2 packets Tennis biscuits you may not use all of them
- 4 bars Peppermint Crisp (49-gram bars) total of circa 200g
- 2 tins caramelised condensed milk like Nestle Treat
- 250 millilitre double cream or whipping cream, Orley whip etc. Fridge-cold.
Instructions
- Arrange a layer of Tennis biscuits in the bottom of your dish. Break a few into smaller pieces to fill any gaps – no need for perfection as the filling will cover it.2 packets Tennis biscuits
- Use a sharp knife to chop the Peppermint Crisp bars into small pieces. Leave a few larger chunks for decoration later, it adds some interest to the tart.4 bars Peppermint Crisp (49-gram bars)
- Scrape every last bit of caramel out of the tins into a large bowl – it tends to stick to the sides and you don’t want to miss a single drop! Whisk it (or use a fork) until smooth and lump-free.2 tins caramelised condensed milk
- In a separate bowl, whip the fridge-cold cream to soft peaks using an electric hand mixer.250 millilitre double cream
- Add the whipped cream and two-thirds of the chopped Peppermint Crisp to the caramel.
- Beat with an electric hand mixer until thick and creamy, with soft trails left by the whisk.
- Spoon half the creamy mixture onto the Tennis biscuit base and smooth it to the edges.
- Arrange another layer of Tennis biscuits over the filling, again filling any gaps with smaller pieces.
- Gently spoon the remaining mixture over the biscuits and smooth it to the edges with the back of a spoon. Create swirls for a dreamy look, if you like.
- Chill the tart for at least 6 hours, ideally overnight, to allow the biscuits to soak up the cream and the flavours to develop beautifully.
- Just before serving, sprinkle the remaining Peppermint Crisp over the top. Dig in and enjoy!
Notes
Nutrition
For food safety advice, including guidance on food allergies
I enjoy dessert from Previusly where i was working
Hey Elizabeth!
Did you enjoy it? It’s quite a unique tart and ever so popular!
Maretha.