Name: South African Peppermint Crisp Tart
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 8 servings
Cuisine: South African
Ingredients: 2 cans (397 g each) sweetened condensed milk; 2 tbsp unsalted butter; 1/4 tsp fine sea salt; 500 ml fresh heavy cream, well chilled; 3 tbsp castor sugar; 1 tsp vanilla extract; 2 packets (200 g each) Tennis biscuits; 3 Peppermint Crisp chocolate bars (about 150 g total); 2 tbsp cocoa powder, for dusting

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A beloved South African no-bake layered dessert featuring buttery crushed biscuits, homemade caramel, billowy whipped cream, and shards of iconic Peppermint Crisp chocolate. It needs just a handful of ingredients, no oven, and a few hours of chilling to set into a sliceable, crowd-pleasing treat.

Prep Time25 mins

Cook Time15 mins

Total Time40 mins

Servings8

Yield8 servings

Nutrition Facts

Per serving (estimated)

540 kcalCalories
28 gFat
16 gSaturated Fat
62 gCarbs
1 gFiber
44 gSugar
7 gProtein
210 mgSodium
240 mgPotassium
190 mgCalcium
1.2 mgIron
1 mgVitamin C
360 mcgVitamin A

Ingredients

For the caramel

2 cans (397 g each) sweetened condensed milk
2 tbsp unsalted butter
1/4 tsp fine sea salt

For the whipped cream

500 ml fresh heavy cream, well chilled
3 tbsp castor sugar
1 tsp vanilla extract

For assembly

2 packets (200 g each) Tennis biscuits
3 Peppermint Crisp chocolate bars (about 150 g total)
2 tbsp cocoa powder, for dusting

Directions

Make the caramel: Pour both cans of condensed milk into a heavy-bottomed saucepan. Add the butter and salt and cook over low-medium heat, stirring constantly with a whisk, for 12-15 minutes until thick, glossy, and a deep caramel color. Transfer to a bowl and let cool to room temperature.
Whip the cream: In a chilled bowl, beat the cream with castor sugar and vanilla until soft, pillowy peaks form. Do not over-whip or it will split.
Crush the Tennis biscuits into coarse crumbs using a rolling pin or pulse briefly in a food processor; you want a mix of fine crumbs and small chunks. Unwrap the Peppermint Crisp bars and roughly chop, reserving about a third for the top.
In a 20 x 25 cm glass or ceramic dish, scatter half the crushed biscuits and press down gently into an even layer.
Spoon half the cooled caramel over the biscuit base and spread evenly, then top with half the whipped cream and smooth to the edges. Sprinkle with half of the chopped Peppermint Crisp.
Repeat the layers with the remaining biscuits, caramel, whipped cream, and finish with the reserved Peppermint Crisp shards and a light dusting of cocoa powder.
Cover tightly with plastic wrap and refrigerate for at least 6 hours, preferably overnight, until the biscuits have softened and the layers are set.
Scoop into bowls or slice with a sharp knife, wiping the blade between cuts, and serve chilled.

Cook’s Notes

Tennis biscuits are traditional, but Marie biscuits, shortbread, or graham crackers all work beautifully if unavailable overseas.
Stir the caramel continuously and keep the heat low to prevent the condensed milk from catching and burning on the bottom of the pan.
Chill your mixing bowl and beaters in the freezer for 10 minutes before whipping the cream for the fastest, most stable peaks.
For clean slices, use a glass or ceramic dish so the layers are visible, and serve with a spoon rather than trying to cut perfect portions.
This tart keeps covered in the refrigerator for up to 3 days, though the biscuits will continue to soften the longer it sits.