If you are a South African, then there is no doubt that you are a Peppermint Crisp Tart lover. This absolute classic dessert is one that we have all grown up with and loved from the very first bite.
Get ready for the best and only Peppermint Crisp Tart recipe that you will ever need! A super simple yet decadent dessert for mint lovers.
Did you know?
This can’t help but go back for more dessert was invented in South Africa in the 1960’s by Wilson-Rowntree. It was eventually bought out and manufactured by Nestlé South Africa.
Peppermint Crisp Tart: A winning combination
With only four ingredients, it’s clearly a winning combination. The caramel and peppermint crisp combined with the cream make sweet yet minty layers that get absorbed into the delicious ‘coconutty‘ layers of tennis biscuits. This is then topped with more grated peppermint crisp and popped into the fridge for at least 90 minutes.
Chef’s Tip:
The longer the Peppermint Crisp Tart stays in the fridge the more the tennis biscuits absorb the caramel and mint cream mixture creating a more cohesive dessert.
Ingredients
- 2 Packets Tennis biscuits
- 2 Tins Caramel
- 500 ml Fresh cream Double Cream or Whipping Cream
- 2 Slabs Peppermint Crisp Grated
Instructions
- Layer whole tennis biscuits in a 29 × 19 × 5 cm dish. Spread with some of the caramel.
- Whip the cream until just stiff, then fold in most of the grated Peppermint Crisp.
- Spread a thin layer of cream over the biscuits, add another biscuit layer, and repeat if desired.
- Fold the remaining caramel into the cream, spread over the top, and finish with the reserved Peppermint Crisp.
Enjoy!
Sweet Legacy: The Peppermint Crisp Tart
Ingredients
Method
- Place a layer of whole tennis biscuits in a 29x19x5cm dish, take a smaller dish if you are wanting to do more layers.
- Smear the biscuits with 1 tin of caramel, or if layering more, use what you need.
- Beat the cream until almost stiff (do not overdo this, otherwise you’ll land up with butter). Add the grated Peppermint Crisp, leaving enough for the top layer.
- Add a thin layer of the beaten cream with Peppermint Crisp on the layer of tennis biscuits, then arrange another layer of tennis biscuit on top. (repeat this if needed)
- In the cream mixture, add 1 tin of caramel condensed milk, continue to mix. When done, finish off the tart by adding this cream mixture on top of the biscuits, sprinkle with leftover Pepper Mint Crisp.
