Peppermint crisp tart
Peppermint crisp tart, from above
VegSouth Africa

Peppermint crisp tart

Layers of biscuits, caramel cream and grated mint chocolate. South Africa's favourite no bake fridge tart.

20 minTime
6 gProtein each
mildSpice
The fridge tart2 chapters · 1 min read

Make it your way

Grandma's wayBiscuits, caramel cream and mint chocolate.
The original
440kcalsame
6 gproteinsame
1 gfibresame
20minutessame

Classic peppermint crisp tart.

Per serving, worked out from the ingredient table.

Ingredients

10 servings
Tea biscuits (marie biscuits or plain sweet biscuits, rich tea biscuits)1 packet coconut tea biscuits (Tennis biscuits)
Fresh cream (thickened cream, heavy cream)2 cups whipping cream
Condensed milk (sweetened condensed milk)1 tin caramel (or condensed milk boiled into caramel)
Milk chocolate2 Peppermint Crisp bars or mint chocolate, grated

Method

4 steps
  1. 1Whip the cream to soft peaks.
  2. 2Beat the caramel until smooth, then fold in the cream and most of the chocolate.
  3. 3Layer biscuits and caramel cream in a dish, ending with cream. Top with the rest of the chocolate.
  4. 4Chill at least 4 hours or overnight.
Serve it like this

Spoon or slice from the dish, cold, with extra grated mint chocolate on top.

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Make it a meal

What goes with Peppermint crisp tart: a bread or rice, a side, something to drink and something sweet.

With a main Boerewors60 min
A little snack Vetkoek with curried mince100 min
A little snack Buttermilk rusks480 min
To drink Masala chai10 min
To drink South Indian filter coffee20 min
Something sweet Koeksisters120 min
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