Peppermint Crisp Tart
Peppermint Crisp Tart is an easy, no bake, 4 ingredient layered dessert. A South African fridge tart that's perfect for your next potluck, bbq, braai or fancy dinner party. Rich, creamy and decadent.
Servings 12 servings
Equipment
- electric mixer
- glass dish or individual glasses
Ingredients
- 2 packets of Tennis Biscuits only 1 packet if making individual glasses
- 13 oz (380g) can of caramel treat
- 2 ½ cups whipping cream 600ml
- 5 Peppermint Crisp Chocolate Bars grated
Instructions
Classic Peppermint Caramel Tart
- Pour whipping cream and canned Caramel Treat into a bowl and whip until fluffy and peaks form.
- Grate 4 Peppermint Crisp bars and mix through cream mixture.
- Layer a single layer of Tennis biscuits in a rectangle glass dish, it's ok if there are gaps between. Evenly spread a layer of cream mixture over the biscuits.
- Repeat by adding a layer of biscuits and cream until dish is full (2 layers of biscuits is creamier, 3 layers of biscuits is more cakey from the biscuits)
- Garnish with grated Peppermint Crisp chocolate. Refrigerate at least 4 hours before serving (best overnight)
Peppermint Tart in Glasses
- Crush the Tennis biscuits placing into a ziploc bag and bashing it with a rolling pin or pulse it in a food processor. You only need 1 packet of biscuits if serving in glasses.
- Whip the whipping cream until fluffy and peaks form. Don't over whip into butter.
- Whisk in canned Caramel into the whipped cream. Add 4 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 the bottom or each glass. Add a layer of crushed cookies on top of the caramel cream. Optional: repeat with additional layers of crumbed cookies and cream
- Garnish with crushed Peppermint Crisp chocolate and refrigerate for 2-3 hours before serving.