An epicurean adventure to: South Africa
This dessert needs no intro - it's the childhood memory maker, the delicious finale to a 'braai' or Sunday lunch. AKA "Transkei mud pie," Peppermint Crisp tart is simple, yet decadent, winning over hearts and stomachs as a beloved South African classic.
This recipe for peppermint crisp tart features Aero mint and a sprinkle of creativity with alternative biscuit options. It's perfect for Saffa expats longing for a taste of home, or anyone seeking a twist on this classic dessert.
Don't worry though, it still very much evokes the nostalgic taste of the traditional South African dessert we all know and love, complete with its signature peppermint-caramel flavours.
Our recipe caters to both the traditionalists, with Nestle's Peppermint Crisp chocolate and Bakers' Tennis biscuits, or to the adventurous souls seeking alternative ingredients. Find detailed measurements and instructions for both options in the recipe.
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.
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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
- Peppermint Crisp fridge tart is an iconic South African dessert.
- This is a super easy and quick recipe taking no more than 20 minutes to assemble.
- Offers alternatives to the traditional ingredients for South Africans in far-off places, or if you just fancy a change.
- Easily scalable if you need a bigger or smaller tart.
- This is a deliciously creamy, no-bake dessert.
- Foolproof - You really can't mess up a Peppermint Crisp tart!
Ingredients and substitutions
The biscuits
Traditionally Peppermint Crisp tart is made with Tennis biscuits, which are thin coconut biscuits own to South Africa. For a traditional tart, this should always be your first choice if you have it available on your doorstep.
Some alternatives to Tennis biscuits:
- 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.
Failing all the above, we would recommend any plain, fine-textured biscuit like digestive biscuits or Graham crackers. You can even add a couple of tablespoons of fine, toasted desiccated coconut to a crushed cookie crumb base instead of using whole biscuits.
Truth be told, using a plain biscuit does not change the taste a vast amount. We've used Scottish shortbreads before, with no coconut. It was delicious! Other bakers also use speculoos cookies or Lotus Biscoff cookies.
The chocolate
Aero mint - This is the 'twist' to this recipe and the solution for many forlorn Saffas who can't find Peppermint Crisp bars outside of South Africa. Hands down, we actually prefer Aero mint for this tart anyway.
Some alternatives to Peppermint Crisp and Aero mint chocolate:
- 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/grated milk chocolate with finely chopped/grated mint candy cane or peppermint candies.
Or, add a few drops of peppermint essence to melted milk chocolate. Let it set, then grate your own homemade peppermint chocolate to size.
Fresh cream
Double cream - For an extra luscious creamy dessert, we love using double cream/heavy cream for its thick, rich consistency.
Alternatives to double cream:
- Whipping cream - Most countries.
- Single cream - Most countries.
- Elmlea - United Kingdom.
- Orley Whip - South Africa.
- Kraft Dream Whip - USA.
- Cool Whip - USA.
Just ensure whatever you are using has at least a 30% fat content for the best whipping results.
The caramel
Tin of caramel condensed milk - You can buy this ready-made in the shop. The best-known and widely available brand is Nestle's Caramel Treat.
Alternatives to Nestle's Caramel Treat:
- Firm Dulce de Leche, is mostly available in South America.
- Alternatively, you can make your own from a can of sweetened condensed milk.
Other ingredients
Butter - You will only need butter if you are using a crushed biscuit base mixed with butter.
If you have a good, thin-shaped, straight-sided biscuit replacement for Tennis biscuits, you can use the cookies whole.
Castor sugar - Feel free to replace castor with icing sugar.
Cornflour - Not many of the traditional recipes include cornflour, but we like to add a dash. It helps to firm up the caramel mixture, giving neater slices.
The dish
You will need a dish of circa 30cm x 20cm (11.8'' x 7.8''). Traditionally Peppermint Crisp tart is presented in a glass Pyrex-type dish, but you can use any ceramic dish of around that size.
If you'd like to make Peppermint Crisp tart in a round dish instead, consider using our instructions below for a crushed biscuit base. You then won't be restricted by the shape of the straight-sided biscuits.
How to make Peppermint Crisp tart - Quick summary
- Crush 250g of the biscuits finely and mix with the butter. Press the biscuit mixture into the base of the dish. Put the dish in the fridge for the crust to firm up while you get on with the filling.
If you are using whole biscuits, skip the above step and simply use half of the biscuits whole by packing a single layer of biscuits on the bottom of the tart dish.
- In a mixing bowl, whip the cream and castor sugar to firm peaks.
- In a separate bowl, give the caramelised condensed milk a quick whisk to smoothen it out. It will then be easier to combine with the cream. You can use the same beaters as you used for the cream, no need to wash them first.
- Add the cornflour along with the caramel to the cream. Whip together for about 1 minute, or until you have reasonably stiff peaks.
- Crush, or grate, 100g of Aero mint (or your chosen alternative) and gently combine with the cream mixture.
- Spread half the filling on top of the biscuit base. A rubber spatula works well for this step.
- Crush the remaining biscuits into fine crumbs and scatter across the first layer of filling.
If you are using whole biscuits, skip the above step and simply use the other half of the biscuits whole by packing a layer of biscuits on top of the caramel layer.
- Add the remaining filling on top of the biscuit crumb layer. Place in the fridge for a minimum of 4 hours. It really is at it's best if you leave it overnight.
- Crush/grate the remaining 100g of Aero mint into pieces and scatter across the surface of the tart before serving.
How to store it
- Cover with cling film or foil and store in the fridge.
- How long will Peppermint Crisp tart last? Up to three days when kept in the fridge.
- Can you freeze it? You can freeze it and have it as a frozen dessert. We would not recommend freezing and then defrosting it because it will go soggy.
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 into glasses or jars. If you're keeping it traditional, crushed Tennis biscuits will work great!
- 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 tarts/cups - Using crushed biscuits combined with melted butter (use tart base measurements below), line muffin pan 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.
- Make a chocolate base by using any crushed chocolate biscuits combined with melted butter. Some biscuits to consider are Oreos, Romany Creams and Bourbons.
- 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!
- It also goes really well with a scoop of ice cream!
FAQ
Absolutely! Just replace the biscuit layers with any gluten-free biscuit alternative.
It's very much a South African invention and has been a popular dessert with most families since the 1970s.
Thankfully not! A while back an unconfirmed source created a media storm on Twitter, falsely suggesting that Peppermint Crips chocolate will be discontinued in South Africa.
Nestle, who only sells Peppermint Crisp in South Africa, confirmed via a media statement that they definitely have no plans to discontinue it. They are only stopping the production of the 130g bags.
It needs to be left in the fridge for a minimum of 4 hours to set, but ideally overnight for best results.
Biltong Direct (https://biltongdirect.co.uk/peppermint-crisp-nestle-pepermintcrisp). There are other South African shops you can buy from too, but it seems their stock availabilities can vary.
Recipe
Easy Peppermint Crisp tart with a twist
Equipment
- 30cm x 20cm (11.8'' x 7.8'') dish
Ingredients
- 400 grams plain coconut biscuits - or Tennis biscuits - See blog post for full list of alternatives.
- 70 grams melted butter - You won't be needing the butter if you are using whole biscuits for the layers
- 250 millilitre double cream - See blog post for full list of alternatives.
- 5 teaspoons caster sugar - or icing sugar
- 1 tin caramelised condensed milk - See blog post for full list of alternatives.
- 2 teaspoons cornflour
- 200 gram Aero mint chocolate - or 3 x 49g bars of Peppermint Crisp bars - See blog post for full list of alternatives.
Instructions
Alternative method - Using Aero mint and a crushed biscuit base
- Prepare the dish by spreading a thin layer of butter across the surface of the dish, or using a non-stick spray.
- Crush 250g of the biscuits finely and mix with the melted butter. Press evenly into the bottom of the dish.
- Add the castor sugar to the double cream and whip to firm peaks.
- In a separate bowl and using the same beaters as you used for the cream, whip the caramelised condensed milk on a low speed to break it up, about 15 seconds.
- Add the caramelised condensed milk along with the cornflour to the cream and whip together for 1 minute, or until firm peaks form.
- Break 100g of the Aero mint into small pieces and gently combine this with the filling using a spatula or large spoon.
- Spread half the filling onto the biscuit base.
- Crush the other 150g of biscuits into small pieces and spread across the first filling layer.
- Top the crumbs with the second half of the filling.
- Place in the fridge for a minimum of 4 hours, but ideally overnight. Break the other 100g of Aero mint into pieces and scatter over the top
Traditional method - Using Tennis biscuits and Peppermint Crisp chocolate
- Pack a layer of Tennis biscuits into the bottom of the dish.
- Add the castor sugar to the double cream and whip to firm peaks.
- In a separate bowl and using the same beaters as you used for the cream, whip the caramelised condensed milk on a low speed to break it up, about 15 seconds.
- Add the caramelised condensed milk along with the cornflour to the cream and whip together for 1 minute, or until firm peaks form.
- Crush or grate 2 x 49g Peppermint Crisp bars into small pieces and gently combine this with the filling using a spatula or large spoon.
- Spread half the filling onto the first layer of Tennis biscuits.
- Pack a layer of Tennis biscuits across the first filling layer.
- Top the biscuits with the second half of the filling.
- Place in the fridge for a minimum of 4 hours, but ideally overnight. Break the last bar of Peppermint Crisp into small pieces and scatter over the top.
**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
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