Peppermint Crisp Tart
Peppermint Crisp Tert (PEP-er-mint KRISP TART)
Peppermint Crisp Tart
A layered no-bake dessert of caramelized condensed milk, whipped cream, and crushed Peppermint Crisp chocolate bars on a Tennis biscuit base — South Africa's most iconic dinner party pudding.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Line the base of a rectangular dish with a single layer of Tennis biscuits.
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2
Fold the caramel treat into the whipped cream until streaky (do not mix completely — the marbled effect is key).
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3
Spread half the caramel cream mixture over the biscuit layer.
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4
Sprinkle generously with half the grated Peppermint Crisp.
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5
Add another layer of biscuits, then the remaining caramel cream, and top with the rest of the grated chocolate.
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6
Refrigerate for at least 3 hours or overnight. The biscuits will soften and become cake-like. Serve chilled.
Did You Know?
Peppermint Crisp Tart requires exactly three store-bought ingredients — caramel treat, cream, and Peppermint Crisp bars — making it possibly the easiest iconic dessert in any national cuisine.
Chef's Notes
Equipment Tips
- rectangular dish
- whisk or electric mixer
- grater
Garnishing
grated Peppermint Crisp, mint leaves
Accompaniments
The Story Behind Peppermint Crisp Tart
Peppermint Crisp Tart emerged in the 1960s when Nestle South Africa began marketing caramel treat (pre-cooked condensed milk) alongside their Peppermint Crisp chocolate bar. Home cooks combined them with whipped cream and biscuits, creating a dessert that became a fixture at braais, Christmas lunches, and dinner parties across the country.
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