Peppermint Crisp Tart

An epicurean adventure to: South Africa

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.

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.

Alternatively, check out these three easy methods for making your own caramelised condensed milk, also known as dulce de leche.

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!

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.