Classic Peppermint Crisp Tart
A quintessential no-bake South African fridge tart layered with coconut biscuits, caramel, and peppermint chocolate.
Origin & History
This dessert is a staple at South African braais and celebrations, beloved for its simplicity and nostalgia.
Ingredients
- 200g Tennis Biscuits
- 360g tin Caramel Treat
- 250ml Whipping Cream
- 150g Peppermint Crisp Chocolate
Method
- 1
Whip the cream until stiff peaks form.
- 2
In a separate bowl, whisk the Caramel Treat until smooth, then fold in the whipped cream.
- 3
Grate or crush 100g of the Peppermint Crisp bars and fold into the mixture.
- 4
Layer the bottom of a rectangular dish with Tennis biscuits.
- 5
Spread half the caramel mixture over the biscuits.
- 6
Add another layer of biscuits and top with the remaining mixture.
- 7
Sprinkle the remaining grated chocolate on top and refrigerate for at least 4 hours.
Top Tips
- Use Orley Whip for a firmer set.|Make it the day before for best results.|Do not over-whisk the caramel.|Dip biscuits in milk briefly if you prefer a softer base.
Serve with
Traditionally paired with other South African classics:
Community Kitchen
Every South African family has their own version of this recipe — small tweaks passed down through generations. Do you make yours differently? Share your family variation with the community.
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