Name: Classic South African Peppermint Crisp Tart
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 8 servings
Cuisine: South African
Ingredients: 200 g Tennis biscuits (or buttery shortbread biscuits); 100 g unsalted butter, melted; 1 can (385 g) caramel treat (or homemade caramelised condensed milk); 2 tbsp pouring cream, warmed; 500 ml heavy whipping cream, cold; 3 tbsp icing sugar; 1 tsp vanilla extract; 3 Peppermint Crisp chocolate bars (49 g each), roughly crushed; Extra whipped cream for piping

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An iconic South African no-bake dessert beloved for generations, this layered tart combines a buttery biscuit base, rich caramel, and clouds of whipped cream finished with shards of minty chocolate. Each spoonful delivers crisp chocolate, silky caramel, and pillowy cream in one bite.

Prep Time25 mins

Cook Time5 mins

Total Time30 mins

Servings8

Yield8 servings

Nutrition Facts

Per serving (estimated)

520 kcalCalories
34 gFat
21 gSaturated Fat
48 gCarbs
1 gFiber
32 gSugar
5 gProtein
210 mgSodium
190 mgPotassium
110 mgCalcium
2 mgIron
1 mgVitamin C
380 mcgVitamin A

Ingredients

For the biscuit base

200 g Tennis biscuits (or buttery shortbread biscuits)
100 g unsalted butter, melted

Tennis biscuits

Unsalted butter

For the caramel layer

1 can (385 g) caramel treat (or homemade caramelised condensed milk)
2 tbsp pouring cream, warmed

Caramel treat

Pouring cream

For the whipped cream

500 ml heavy whipping cream, cold
3 tbsp icing sugar
1 tsp vanilla extract

Heavy whipping cream

Icing sugar

Vanilla extract

For the topping

3 Peppermint Crisp chocolate bars (49 g each), roughly crushed
Extra whipped cream for piping

Peppermint Crisp bars

Extra whipped cream

Directions

Place the Tennis biscuits in a zip-top bag and crush with a rolling pin until fine crumbs form with a few small chunks remaining. Mix the crumbs thoroughly with the melted butter in a bowl.
Press the biscuit mixture firmly into the base and up the sides of a 23 cm (9 inch) springform or loose-bottom tart pan to create an even crust. Chill in the refrigerator while you prepare the fillings.
Empty the can of caramel into a small bowl and stir in the warm pouring cream until smooth and easily spreadable. If the caramel is firm, warm it gently in a saucepan over low heat.
In a chilled bowl, beat the cold heavy cream with the icing sugar and vanilla extract to soft-to-medium peaks. The cream should hold its shape but stay soft and spreadable.
Spread half of the caramel over the chilled biscuit base, then top with half of the whipped cream, smoothing it gently to the edges. Repeat with the remaining caramel and the remaining cream, finishing with a smooth cream layer on top.
Cover the tart loosely and chill for at least 4 hours, preferably overnight, so the layers set and the biscuit base softens slightly into a truffle-like texture.
Just before serving, scatter the crushed Peppermint Crisp bars generously over the top of the tart, allowing some shards to stand upright.
Pipe small rosettes of extra whipped cream around the edge if desired, slice with a warm knife, and serve in generous wedges.

Cook’s Notes

If Tennis biscuits are unavailable, use any plain buttery shortbread or coconut biscuits as a close substitute.
For a sturdier crust, chill the base for 30 minutes before adding the caramel to help it set firmly.
Dip a sharp knife in hot water and wipe dry between each cut for clean, professional-looking slices.
The tart tastes even better after a full overnight rest as the biscuit layer softens into a luscious, brownie-like texture.
Make your own caramelised condensed milk by simmering an unopened can of sweetened condensed milk in water for 2 to 3 hours if you cannot find caramel treat.

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