Peppermint Crisp Tart Recipe
A beloved South African no-bake dessert, Peppermint Crisp Tart features layers of crushed Tennis biscuits, a creamy condensed milk and cream filling, and a generous topping of grated Peppermint Crisp chocolate. It's renowned for its refreshing mint and chocolate flavor combination and incredibly easy preparation.
Ingredients
- 200 g Tennis biscuits crushed
- 100 g Butter melted
- 385 g Sweetened condensed milk
- 250 ml Fresh cream whipped
- 150 g Peppermint Crisp chocolate bar grated
Instructions
- Crush Tennis biscuits finely and mix thoroughly with the melted butter. Press the mixture firmly into the base of a 20cm (8-inch) tart dish. Chill in the refrigerator for at least 15 minutes while you prepare the filling.
- In a large bowl, combine the sweetened condensed milk and the whipped fresh cream. Gently fold them together until the mixture is well combined and smooth.
- Grate half of the Peppermint Crisp chocolate bar and fold it into the cream mixture, ensuring it's evenly distributed.
- Pour the creamy filling over the chilled biscuit base and spread it evenly across the tart dish.
- Grate the remaining Peppermint Crisp chocolate bar over the top of the tart to create a generous, decorative layer.
- Cover the tart with plastic wrap and refrigerate for a minimum of 4 hours, or ideally overnight, until it is firmly set. Slice and serve chilled.
Notes
For best results, allow the tart to chill for at least 4 hours, or preferably overnight, to achieve the perfect set and enhance the flavors. You can substitute Tennis biscuits with digestive biscuits or graham crackers if needed. For an extra minty kick, add a drop or two of peppermint essence to the cream mixture. Garnish with additional Peppermint Crisp crumbs just before serving.