Peppermint crisp tart

So let me just put it out there, the peppermint crisp tart is hands down the perfect dessert. Mint chocolate, mint chocolate biscuits, caramel treat, and cream makes for this divine melt-in-your-mouth fridge tart.

The first time I had this was a few years back when I used to work in this really tiny, really cute restaurant in Limpopo. I do miss that place, it has the best lasagne that I’ve ever had. Making this dessert kinda takes me back there, to a time when things were easier or simpler. Anyway enough of my ramblings.

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Notes on what goes in this peppermint crisp tart

Cream;- I mostly make this with the Orley whip dessert (which is in the pic) but also can be made with fresh cream which is equally delicious.

Tennis biscuits;- I like to use the choc mint ones for that extra mintness but you can use the regular ones if that’s what you have. And for this recipe, you don’t have to crush them.

Caramel treat;- When you empty from the can it will be thick and you are gonna need to beat and stir it with a fork to smoothen it to make it easier to mix in with the rest of the ingredients.

Peppermint chocolate;- This is where the dish gets its name and you really should use the peppermint crisp milk chocolate.

How to make peppermint crisp tart

This is really easy, you grate the chocolate, beat the caramel treat, and set it aside.

Beat the cream until it has doubled, add about 2/3 of the grated chocolate and caramel treat, and mix well. Reserve a third of the chocolate to sprinkle on top of the tart

Layer the biscuits and don’t mind if they are some tiny gaps, spread the cream, choc, and caramel treat mix on top.

Repeat the layering one more time and sprinkle with the remaining grated chocolate. Refrigerate

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Print Recipe

3.50 from 2 votes

Peppermint crisp tart

The perfect dessert

Prep Time15 mins

Setting6 hrs

Total Time6 hrs 15 mins

Course: Dessert

Cuisine: African

Keyword: No bake dessert, Peppermint crisp tart

Servings: 6

Ingredients

• 1 packet tennis biscuits
• 150 grams peppermint chocolate
• 250 ml cream or orley whip dessert topping
• 1 can caramel treat

Instructions

• Grate the chocolate and set aside

  Take the caramel treat, empty it in a bowl and beat and stir with a fork to smoothen it
• Beat the cream with an electric beater until it forms soft peaks about 6 mins on high
• Add the caramel treat, about 100g of the grated chocolate to the cream and mix until everything is combined
• In a pie dish preferably a square one layer the biscuits, spoon about half of the cream,chocolate and caramel treat mix on the layered biscuits
• Repeat the layering thus layer the biscuits, cream mixture and sprinkle the reserved grated chocolate on top
• Refridgate for at least 4hrs or overnight and serve