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Peppermint Crisp Tart
A beloved no-bake South African dessert featuring layers of crunchy biscuits, sweet caramel, and whipped cream, all topped with shards of peppermint crisp chocolate.
🧂 Ingrédients
- 2 x 200g packets Tennis biscuits(These are a specific type of plain, slightly sweet biscuit common in South Africa. If unavailable, a plain digestive biscuit can be substituted.)
- 1 x 380g can Caramel condensed milk(Ensure it's the thick, spreadable caramel (dulce de leche style), not liquid condensed milk.)
- 500ml Heavy whipping cream(Must be cold for best whipping results.)
- 4 x 40g bars Peppermint Crisp bars(These are chocolate bars with a crunchy peppermint filling. They will be crushed.)
👨🍳 Instructions
- 1
Prepare the biscuit base: Arrange one layer of Tennis biscuits snugly in the bottom of a rectangular or square serving dish (approximately 20x30cm or similar). Break biscuits to fill any gaps if necessary.
⏱️ 5 minutes - 2
Make the caramel layer: In a medium bowl, combine the entire can of caramel condensed milk with half of the whipped cream (250ml). Whisk gently until just combined and smooth. Do not overmix.
⏱️ 5 minutes - 3
Assemble the first layer: Pour and spread the caramel-cream mixture evenly over the biscuit base. Ensure it reaches all corners.
⏱️ 5 minutes - 4
Add the second biscuit layer: Arrange another layer of Tennis biscuits on top of the caramel mixture, again filling any gaps.
⏱️ 5 minutes - 5
Prepare the cream topping: In a separate, clean bowl, whip the remaining 250ml of cold heavy cream until stiff peaks form. Be careful not to overwhip into butter.
⏱️ 5 minutes - 6
Assemble the top layer: Spread the whipped cream evenly over the second biscuit layer, creating a smooth surface.
⏱️ 5 minutes - 7
Prepare the topping: Roughly crush the Peppermint Crisp bars. You can do this by placing them in a sealed plastic bag and gently hitting them with a rolling pin, or by using your hands. Aim for a mix of small shards and crumbs.
⏱️ 5 minutes - 8
Garnish and chill: Sprinkle the crushed Peppermint Crisp generously over the top of the whipped cream. Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the biscuits to soften and the tart to set.
⏱️ 5 minutes active, 4+ hours chilling
💡 Conseils de pro
- ✓This is a classic no-bake dessert, perfect for when you don't want to turn on the oven.
- ✓A truly iconic South African dessert, often found at celebrations and gatherings.
- ✓Utilizes popular local South African products like Tennis biscuits and Peppermint Crisp.
- ✓For a firmer set, you can add a teaspoon of gelatin dissolved in a little water to the caramel mixture, but it's not traditional.
- ✓Ensure your cream is very cold before whipping for the best volume.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add a layer of chocolate shavings or chocolate chips between the biscuit and caramel layers.
- Experiment with different types of plain biscuits if Tennis biscuits are unavailable.
- For an extra peppermint kick, add a drop or two of peppermint extract to the whipped cream.