Peppermint Crisp Fridge Tart
Peppermint Crisp Fridge Tart is the ultimate in sweet indulgence. Luscious whipped cream mixed with caramelised condensed milk, layered on coconut biscuits and covered in grated peppermint chocolate
A peppermint crisp is a chocolate bar filled with cylinders of crispy mint-flavoured cracknel.
Peppermint crisps are only sold in the shops in South Africa, Australia and New Zealand but they are available in the UK on Amazon.
RECIPE INGREDIENTS
500 ml heavy cream
395 g caramel
2 x peppermint crisp bars
1 packet tennis biscuits( 200 grams)
DIRECTIONS ON PEPPERMINT CRISP FRIDGE TART
Pour the caramel treat in a bowl and stir with a spoon or fork to loosen up the caramel. Set aside.
Whip the heavy cream with electric hand mixer until a stiff peak is formed.
Take 2 – 3 spoonfuls of the whipped cream and mix it into the caramel to loosen the caramel up even further before adding to the cream. Fold the caramel into the cream.
Grate or break one of the peppermint crisp bars into the cream mixture and fold through. Or alternatively, you can break or grate in the first bar over the first layer of caramel in the step below.
Line the bottom of a dish (about 25cm x 20cm big) with a layer of tennis biscuits.
Spread about half of the cream mixture over the tennis biscuits. Add another layer of tennis biscuits and top with the second half of the cream mixture.
Smooth over using the back of a spoon. Sprinkle the top of the tart with the second peppermint crisp tart.
Allow the tart to set in the fridge for at least 2 hours before serving.
FAQS
Is peppermint crisp South African?
Yes. Peppermint crisp is milk chocolate filled with thin cylinders of mint-flavoured crisp. It was invented in the 1960s, in South Africa, by Wilson-Rowntree and is now manufactured by Nestlé South Africa.
Where does peppermint crisp tart originate from?
The peppermint crisp tart originates in South Africa. It is made from peppermint crisp chocolate which was invested in South Africa in the 1960s, cream, caramel treat (also known as dulce de leche) and the ever-popular South African Tennis Biscuit. This recipe (or a version thereof) was officially first released as a recipe to accompany the non-dairy cream Orley Whip.
Can peppermint crisp tart be frozen?
Yes. A peppermint crisp tart has very similar ingredients to that of condensed milk and cream-based ice cream. Freeze in a glass dish or in a baking paper-lined loaf tin. It makes a great frozen dessert. I 100% recommend
HERE ARE MORE SOUTH AFRICAN RECIPES:
BOEREWORS RECIPE
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Ingredients
500 ml heavy cream
395 g caramel
2 x peppermint crisp bars
1 packet tennis biscuits( 200 grams)
Instructions
- Pour the caramel treat in a bowl and stir with a spoon or fork to loosen up the caramel. Set aside.
- Whip the heavy cream with electric hand mixer until a stiff peak is formed.
- Take 2 - 3 spoonfuls of the whipped cream and mix it into the caramel to loosen the caramel up even further before adding to the cream. Fold the caramel into the cream.
- Grate or break one of the peppermint crisp bars into the cream mixture and fold through. Or alternatively, you can break or grate in the first bar over the first layer of caramel in the step below.
- Line the bottom of a dish (about 25cm x 20cm big) with a layer of tennis biscuits.
- Spread about half of the cream mixture over the tennis biscuits. Add another layer of tennis biscuits and top with the second half of the cream mixture.
- Smooth over using the back of a spoon. Sprinkle the top of the tart with the second peppermint crisp tart.
- Allow the tart to set in the fridge for at least 2 hours before serving.
Did You Make This Recipe?
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Ingredients
500 ml heavy cream
395 g caramel
2 x peppermint crisp bars
1 packet tennis biscuits( 200 grams)
Instructions
- Pour the caramel treat in a bowl and stir with a spoon or fork to loosen up the caramel. Set aside.
- Whip the heavy cream with electric hand mixer until a stiff peak is formed.
- Take 2 - 3 spoonfuls of the whipped cream and mix it into the caramel to loosen the caramel up even further before adding to the cream. Fold the caramel into the cream.
- Grate or break one of the peppermint crisp bars into the cream mixture and fold through. Or alternatively, you can break or grate in the first bar over the first layer of caramel in the step below.
- Line the bottom of a dish (about 25cm x 20cm big) with a layer of tennis biscuits.
- Spread about half of the cream mixture over the tennis biscuits. Add another layer of tennis biscuits and top with the second half of the cream mixture.
- Smooth over using the back of a spoon. Sprinkle the top of the tart with the second peppermint crisp tart.
- Allow the tart to set in the fridge for at least 2 hours before serving.