Easy Peppermint Crisp tart with a twist

Peppermint crisp tart in a black dish scattered with pieces of Aero mint.

Easy Peppermint Crisp tart with a twist

This delicious peppermint crisp fridge tart is made with Aero mint and offers suggestions to using alternative biscuits other than traditional Tennis biscuits - ideal for the Saffa expats, or if you just feel like switching it up.

We offer two methods of making this tart below. Please choose the one best suited to your circumstances.

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Course: Dessert

Cuisine: South African

Prep Time: 20

Fridge time: 4

Total Time: 4 20

Servings: servings

Calories: 526kcal

Author: Maretha Corbett

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