This is the best Peppermint Crisp tart recipe and it is one of South Africa’s most loved dessert recipes. We cannot imagine a braai, lunch, or dinner where a Peppermint Crisp tart wouldn’t be a hit!
Not only is it super easy to make (there are literally only 4 ingredients), but it is also ready in almost no time. It’s best left overnight to completely firm up, but if you simply cannot wait that long, you and your guests can dig in after two hours. Prep it before your guests arrive and this Peppermint Crisp pudding will be ready once it’s time for dessert to be served. If you do not want to mix the cream and the caramel together, you can layer it separately too.
Peppermint Crisp fridge tart
This is the best Peppermint Crisp tart recipe and it is one of South Africa's most loved dessert recipes. We cannot imagine a braai, lunch or dinner where a Peppermint Crisp tart wouldn't be a hit.
- 2 packets tennis biscuits
- 1 x 380g tin caramel, softened
- 250ml (1 cup) fresh cream, lightly beaten
- 1 x 100g slab peppermint crisp chocolate, grated
Grease a 30cm x 15cm tart dish.
Arrange a layer of biscuits in the base of the dish.
Mix together the caramel and creamand spoon a 1cm-deep layer on top of the biscuits.
Sprinkle a third of the chocolate on top of the caramel layer.
Repeat for another 2 layers or until all the ingredients are used, ending with a caramel layer topped with chocolate.
Refrigerate for at least 4 hours (preferably overnight) before serving.
Leave it to rest overnight
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