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’s literally only 4 ingredients), it is also ready in almost no time. We love the beautiful colours of the layers in the tart, and the chocolate and caramel combination is to die for. 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.
ALSO TRY: Chutney and vanilla pudding with custard-flavoured cream and Peppermint Crisp chunks. This recipe based on the traditional Afrikaans “asynpoeding”.
For something a bit fancier, try this deconstructed Peppermint Crisp tart.
Peppermint Crisp fridge tart
- 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.
If you loved this Peppermint Crisp fridge tart recipe, then you will definitely enjoy these recipes (take our word for it):
Nougat ice cream cake (another hit on the ice-cream cake latest hits)
Peppermint Crisp ice-cream cake (you can never go wrong with Peppermint Crisp)
Classic lemon tart (everyone loves a classic – and this lemon tart is a real winner)
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