Peppermint crisp tart recipe

Peppermint crisp tart recipe

If you’ve ever been to a South African family braai, you know there’s usually a feast and it nearly always ends with a dessert baked by mom. The peppermint crisp tart that Mom makes is one of the most famous sweets in the world. You can prepare one of South Africa’s favourite sweets with only some cream, condensed milk, Tennis Biscuits, and chocolate. You could certainly control the world with dessert, with a buttery crust and a creamy filling.

Peppermint crisp tart suggestions

If you have the time, make this dessert the day before so it can set. Setting correctly will help everyone cut appropriate squares and enhance the texture. You may alternatively wait until just before serving to add the crushed chocolate topping. You may build as many layers as you like and it will still seem like an actual cake. For added texture and deliciousness, incorporate some peppermint chocolate into the whipped dough mixture.

With this renowned treat, it’s time to reminisce about simpler times. To put a smile on everyone’s face, make mom’s peppermint crisp tart.

Peppermint Crisp Tart

Peppermint Crisp Tart

Recipe by Irene Muller

Course: Dessert

Cuisine: South African

Difficulty: Easy

Servings: 12 servings

Prep time: 15 minutes

Cooling time: 1 hour

Total time: 1 hours 15 minutes

Ingredients

  • ten packets tennis biscuits

  • 2 cans caramel condensed milk (or condensed boiled for 3 hours)

  • 500ml fresh cream (double cream or whipping cream)

  • 2 grated Peppermint Crisp’s chocolate – lots of it or a large slab of peppermint crisp chocolate grated

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 condensed milk, 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.

Notes

  • *Refrigerate for at least 4 to 5 hours.
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