Countdown to Christmas: Mouthwatering peppermint crisp tart

What’s better than adding a peppermint crisp tart to your list of Christmas decadents to close off your festivities. This mouthwatering dessert is easy to make and requires few ingredients.

Peppermint crisp tart is a seriously more-ish fridge tart flavoured with caramel, peppermint crisp and Tennis biscuits. This no-bake fridge tart is a firm favourite in many South African households.

Peppermint crisp tart

Equipment

This recipe requires a few mixing bowls, a handheld electric mixer or stand mixer, and a square or rectangular dish about 25cm x 20cm big.

Ingredients

• Cream (30% fat – double or whipping cream) or Orley Whip
• Caramel Treat or thick spreadable dulce de leche
• Peppermint Crisp
• Tennis Biscuits

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Substituion/ Variations

The cream can be substituted with Orley Whip. Orley whip is a South African non-dairy cream that mimics cream.

Peppermint crisps can usually be bought from South African shops across the globe. However, if in a pinch the Aero mint will suffice. Alternatively, add 1 to 2 teaspoons of peppermint or spearmint extract into the cream mixture, paired with a Cadbury flake or similar type of chocolate.

Tennis biscuits (also sold by South African shops) can be substituted with Nice biscuits or any sort of thin coconut biscuit. Alternatively, sprinkle about ⅓ of a cup of toasted desiccated coconut on top of a thin plain vanilla biscuit to mimic the coconut flavour.

MAKING PEPPERMINT CRISP TART

1. Step 1 – Place the caramel treat in a bowl and mix with a spoon or fork to loosen up the caramel. Set aside.
2. Step 2 – Whip the heavy cream to the stiff peak stage. 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.
3. Step 3 – Grate or break one of the peppermint crisp bars into the cream mixture and fold through. Or alternatively, you can break or grate the first bar over the first layer of caramel in the step below.
4. Step 4 – 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 or an offset spatula. 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.

This recipe can be found on Saltyginger.com

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