Can I make Peppermint Crisp Tart without Tennis biscuits?

Yes. Coconut biscuits, ladyfingers or Nice biscuits work well as substitutes.

Can you freeze Peppermint Crisp Tart?

I haven't tried freezing it myself, and I don't think it would work very well. The whipped cream filling may separate slightly once thawed, which can change the texture. It's best enjoyed fresh from the fridge.

What can replace Peppermint Crisp chocolate?

Mint Aero, Andes mints or any mint chocolate bar can work if Peppermint Crisp isn't available.

How long does Peppermint Crisp Tart last in the fridge?

It will keep well for about 3 days if covered and refrigerated.

Can I make peppermint crisp tartlets instead?

Yes. Use the same filling but layer it into small dessert cups or mini tart shells for individual portions.

Where can I buy Peppermint Crisp in Australia?

Peppermint Crisp bars are sold at most Woolworths and Coles stores in the international or world foods aisle. Tennis biscuits are stocked at larger Woolworths stores and at South African specialty shops. If you can't find Peppermint Crisp locally, Cadbury Aero Mint is a good substitute.

Is peppermint crisp tart the same as peppermint fridge tart?

Yes. Peppermint crisp tart, peppermint fridge tart and peppermint crisp pudding all refer to the same classic South African no-bake dessert. The names are used interchangeably depending on the region and the family recipe.

Peppermint Crisp Tart (Authentic South African No-Bake Dessert)

Name: Easy Peppermint Crisp Tart Recipe
Prep time: PT-989529H32M38S
Total time: 6 h 20 min
Yield: 10
Cuisine: South African
Ingredients: 2 cups (500 ml) whipping cream, cold; 1 can (13 oz / 380 g) caramelised condensed milk (dulce de leche) (Note 1); 1 teaspoon (5 ml) vanilla extract; 1 pinch salt, optional; 2 packets (14 oz / 400 g) Tennis biscuits or coconut biscuits (Note 2); 4 Peppermint Crisp bars (7 oz / 200 g), crushed (Note 3); 2 tablespoons (30 ml) cocoa powder, for dusting; ¼ cup (30 g) extra crushed Peppermint Crisp, topping

Description

A classic South African no-bake dessert layered with coconut biscuits, caramel cream and crunchy Peppermint Crisp chocolate. Easy to assemble and perfect for making ahead.

Ingredients

Scale

Caramel Cream

2 cups (500 ml) whipping cream, cold

1 can (13 oz / 380 g) caramelised condensed milk (dulce de leche) (Note 1)

1 teaspoon (5 ml) vanilla extract

1 pinch salt, optional

Tart Layers

2 packets (14 oz / 400 g) Tennis biscuits or coconut biscuits (Note 2)

4 Peppermint Crisp bars (7 oz / 200 g), crushed (Note 3)

Optional

2 tablespoons (30 ml) cocoa powder, for dusting

1/4 cup (30 g) extra crushed Peppermint Crisp, topping

Cook Mode Prevent your screen from going dark

Instructions

Whip Cream: Whip the cream in a large bowl until soft peaks form. The cream should be fluffy and hold its shape but still look smooth and airy, not stiff.
Make Filling: In a separate bowl, add the vanilla and salt to the caramel condensed milk and whisk until smooth and loosened. Gently fold the caramel mixture into the whipped cream until fully combined and creamy.
Crush Chocolate: Crush the Peppermint Crisp bars in their wrapper using a rolling pin until small shards form. Tip into a bowl and break any large pieces by hand. Reserve a little for the topping.
Layer Tart: Arrange a layer of Tennis biscuits neatly across the base of a 9 × 13 inch (23 × 33 cm) dish. Spoon the caramel cream over the biscuits and spread it evenly. Sprinkle some crushed chocolate over the cream. (Note 4)
Repeat Layer: Repeat a layer of biscuits, caramel cream and crushed chocolate until the dish is full, finishing with a layer of cream and the remaining chocolate on top.
Chill: Cover with cling film and refrigerate for at least 6 hours, preferably overnight, until the biscuits soften and the tart is set.
Serve: Slice into squares and serve chilled. Add extra crushed chocolate or a light dusting of cocoa powder if desired.

Notes

Caramel condensed milk: Caramel condensed milk (often called Caramel Treat in South Africa) is sweetened condensed milk that has already been cooked into a thick caramel. I usually use Top’n’Fill caramel, which is easy to find in most large supermarkets. You can also use dulce de leche, or make your own from condensed milk, although that takes several hours.
Tennis biscuits: Tennis biscuits are the traditional coconut biscuit used for peppermint crisp tart. If you can’t find them, coconut biscuits or digestive biscuits work well. Some older South African recipes even used ladyfingers as the biscuit layer.
Peppermint Crisp: Peppermint Crisp is a South African chocolate bar filled with delicate mint-flavoured chocolate shards. If you can’t find it locally, you can often order it online from South African shops such as African Hut. In a pinch, Aero Mint or another mint chocolate bar can work as a substitute.
Dish size: I used a 9 × 13 inch (23 × 33 cm) dish, which makes two layers with this amount of filling. If you prefer more layers, you can use a smaller or deeper dish and build additional layers of biscuits, cream and chocolate.

Prep Time: 20
Chill time: 360
Category: Dessert
Method: No-bake
Cuisine: South African

Nutrition

Serving Size:
Calories: 430
Sugar: 33.1 g
Sodium: 292.8 mg
Fat: 21.4 g
Carbohydrates: 53.1 g
Fiber: 0.3 g
Protein: 7 g
Cholesterol: 40 mg