Peppermint Crisp Tart is THE famous South African dessert that’s delicious and very easy to make. Caramel, peppermint chocolate, cream and a biscuit is all that you need to make this recipe.
If you’re fortunate enough to be invited to a South African friend’s house for dinner, be sure to ask for this dessert. We recently enjoyed this at our friends Christo and Yolanda’s house, I’m telling you that South African’s can cook! Lucky to have so many South Africans living in Australia.
This is a recipe for Peppermint Crisp Tart in a glass, instead of made as a single large dish (like in a glass lasagna dish). If you prefer the large pan version, you don’t need to crush the Tennis cookies, simply lay them whole and layer with cream. I’ve even seen a Peppermint Crisp Tart Trifle, which I think looks nicer than the dish version.
Some of these ingredients can be hard to find, depending where you live. If you can’t find a Tennis biscuit, then you can substitute with NICE cookies. Someone suggested to me that a Coconut Bar Cookie from Dollar General will work perfectly. If you can find a generic butter cookie with some coconut flavor in it, that would be great.
The South African Peppermint Crisps Candy Bars are the hero of this dish. They are easily found in stores in South Africa, UK, Australia and New Zealand. They are chocolate covered mint flavoured toffee cylinders. The only chocolate bar substitute I can think to use would be a Peppermint Aero or Peppermint Bark, but the texture won’t be the same.
I’ve tried to show the inside of a Peppermint Crisp in one of the photos below. You might need to find a South African store or Amazon if your local store doesn’t carry it.
To crush the Tennis biscuits, just place them into a Ziploc bag and break apart using a rolling pin. You can also pulse in a food processor, but I find that it’s another thing to clean afterwards.
If you can’t find caramel sauce in a can, use Dulce de Leche instead (which is basically the same thing). Or you can make homemade caramel sauce by boiling a can of sweetened condensed milk. In Russian, we call homemade caramel in a can sgushenka. I’ll share a link on how to make that soon, it’s a childhood favorite of mine.
Peppermint Crisp Tart is a classic South African desserts that’s so easy to make. Coconut flavored Tennis biscuits, caramel (dulce de leche), whipped cream and the famous Peppermint Crisp Chocolate Bars complete this 4 ingredient dessert. You’re gonna love this dessert! Bon Appetit! Приятного аппетита!
Peppermint Crisp Tart
- 1 packet of Bakers Tennis Biscuits crushed
- 1 13 oz/380g can of caramel treat or dulce de leche
- 2 cups whipping cream
- 6 Peppermint Crisp Chocolate Bars grated
Whip the whipping cream until thick and peaks form. Don't over whip into butter!
Whisk the caramel into the whipped cream. Add 5 grated Peppermint Crisp Chocolate Bars to the mix. Save 1 chocolate bar to use as a garnish before serving.
Prepare 4-6 individual glasses.
Spoon a layer of caramel cream into he bottom or each glass. Add a layer of crushed cookies on top of the caramel cream. Repeat with another layer of cream. Can add more than 1 layer of crumbed cookies if you like.
Garnish with crushed Peppermint Crisp chocolate and fresh mint.
Refrigerate for 2-3 hours before serving.