Peppermint Crisp Tart Recipe

The coals are cooling after a long Sunday braai and everyone’s drifting inside for something sweet. And nothing beats homemade peppermint tart.

Layer-by-layer the tart builds into a fridge classic. Once it’s chilled, you get a cold, creamy slice with mint, caramel, and crunch all in one. Ready to cook? The full ingredient list is just below.

Whip the cream, fold the caramel, layer the biscuits. Serves 8.

WhatYou’ll Need: 
• Tennis biscuits 200 g creates the crunchy base
• Caramel treat 360 g gives that rich sticky layer
• Fresh cream 500 ml whipped to soft peaks
• Peppermint Crisp chocolate 150 g crushed for minty crunch

Step-by-Step Instructions:

1. Whip 500 ml cream until soft peaks form and stop before it goes grainy.
2. Fold 360 g caramel treat into the cream until smooth but still airy.
3. Crush 150 g Peppermint Crisp into fine and chunky bits for texture.
4. Add half of the crushed Peppermint Crisp to the mixture and keep the rest to sprinkle on later.
5. Line a medium baking dish with one layer of crushed biscuits.
6. Spread half the caramel cream over the biscuits.
7. Add a second layer of crushed biscuits and finish with the rest of the caramel cream.
8. Top with the remaining Peppermint Crisp and chill for at least 4 hours until set.

How to Store It:

Cover tightly, keep chilled for up to two days, and serve straight from the fridge for the best texture.