An epicurean adventure to: South Africa
Peppermint Crisp Tart is a true South African icon - simple, indulgent and oh-so nostalgic!
With just 4 easy-to-find ingredients, it’s the dessert that practically makes itself! Seriously, the recipe is just a guideline, it's very forgiving.
Whether you stick to the traditional, classic version of this here recipe or get creative (think mini tartlets, freeze it or elegantly layer it in tall glasses) this easy, no-bake treat is always effortlessly impressive.
For you expat Saffas, we’ve got alternatives in a few countries so you can whip this up come rain, shine or snow - no matter where in the world you call home.
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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.
Fast facts - South Africa
| Location | Southernmost tip of the African continent. It is bordered by Namibia, Botswana, Zimbabwe, Mozambique, Eswatini (formerly Swaziland) and Lesotho. |
| Language | South Africa has 11 official languages, including English, Afrikaans, Zulu, Xhosa, Sotho, Tswana, Pedi, Venda, Tsonga, Swati, and Ndebele. English is widely spoken and is the language of business, while Zulu and Xhosa are the most commonly spoken African languages. |
| Population | Circa 60.2 million |
| Trivia | South Africa has a town named "Tweebuffelsmeteenskootmorsdoodgeskietfontein." Yes, you read that right! This tongue-twister of a town name translates to "Two Buffalo Shot Dead Clean with One Shot Fountain." Good luck fitting that on a postcard! |
What's to love about this recipe
- Iconic South African no-bake dessert.
- Quick and easy - ready to assemble in just 20 minutes.
- Ingredient swaps are provided for expats.
- Scalable for any crowd - make it bigger or smaller.
- Deliciously creamy and foolproof - impossible to mess up!
Ingredient notes and substitutions
Tennis biscuits
Traditionally, Peppermint Crisp tart is made with Tennis biscuits - thin, coconut-flavoured biscuits popular in South Africa.
Depending on the size of the dish you are using, you may not use all the biscuits.
Biscuit alternatives:
- 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.
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).
Chocolate alternatives:
- 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.
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.
Cream alternatives:
- Whipping cream - Most countries.
- Elmlea - United Kingdom.
- Orley Whip - South Africa.
- Kraft Dream Whip - USA.
- Cool Whip - USA.
Caramelised condensed milk
You can buy this ready-made in the shop. The best-known and widely available brand is Nestle's Caramel Treat.
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.
Caramel alternatives:
- Nestle's Caramel Treat - South Africa.
- Nestle's Carnation Caramel - United Kingdom.
- Nestle's Top 'n' Fill Caramel - Australia.
- Nestle's Highlander Caramel - New Zealand.
- Nestle's La Lechera Dulce de Leche - USA.
The size of the dish
For this recipe, we used a 24cm round pie dish that’s 4.5cm deep. Just break the biscuits into smaller pieces to fill the 'corners' of the circle.
If using a rectangular dish, aim for around 30cm x 20cm.
Ultimately, any medium to large dish will work. A smaller dish gives a deeper tart, while a larger one makes it flatter.
A smaller dish will use less biscuits and a larger dish will use more.
Step-by-step instructions
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 few days for optimal texture and flavour.
Can you freeze peppermint crisp tart?
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.
Variations
- Peppermint Crisp tart in glasses or jars - Instead of layering it into a dish, use the same recipe for the filling and alternate with crushed biscuits and chopped peppermint crisp into glasses or jars.
- Topping ideas other than crushed mint chocolate - A drizzle of melted chocolate, more whipped cream, sliced banana, caramel sauce, biscuit crumbs and chocolate curls.
- Mini Peppermint Crisp tartlets - Using crushed biscuits combined with melted butter, line a muffin pan's holes with the crumb mixture to form the 'cups'.
Spoon the filling into the muffin holes and top with crushed mint chocolate. Let it set in the fridge and gently lift the tarts out just before serving.
- Peppermint Crisp trifle - Add a dash of Amarula to the filling. In a glass trifle bowl, alternate the boozy filling with several layers of crushed biscuits.
End with a flourish of crushed mint chocolate, chocolate curls and some mint leaves. Add a sparkler for good measure!
Recipe
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
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
For food safety advice, including guidance on food allergies
Elizabeth says
I enjoy dessert from Previusly where i was working
Maretha Corbett says
Hey Elizabeth!
Did you enjoy it? It's quite a unique tart and ever so popular!
Maretha.