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Desserts

Peppermint Crisp Tart

Name: Peppermint Crisp Tart
Prep time: 3 h 20 min
Yield: 15
Ingredients: 500ml cream; 1 Tbsp Chelsea Icing Sugar; 395g can caramel condensed milk; 300g Tennis biscuits or Arnott's Nice Biscuits; 70g Nestle Peppermint Crisp chocolate (or Aero Mint), roughly chopped

4.7

Preparation

3 hours 20 mins

Bake

Difficulty

Easy

Servings

This is an adaption of the traditional South African peppermint crisp tart recipe. Best made the day before. You can also mix the chocolate into the caramel mixture if you prefer and grate the chocolate onto the final top layer.

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Ingredients
Method

Ingredients

500ml cream
1 Tbsp Chelsea Icing Sugar
395g can caramel condensed milk
300g Tennis biscuits or Arnott's Nice Biscuits
70g Nestle Peppermint Crisp chocolate (or Aero Mint), roughly chopped

Chelsea Products in Recipe

Icing Sugar

Icing sugar can also be...

details

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Reviews

54

What did you think of this recipe?

lyn

The whipped cream isn't mentioned in the assembling of the tart...when is it added please? CHELSEA: thanks for the question Lyn. The caramel is added to the whipped cream and in the first step. Happy Baking!

Lucinda

Super easy and an old time favourite

Heidi

It's a great recipe but please rewrite the method.

Paeton

It turned out great, they way I wanted it. Thank you so much for this, amazing recipe. I will definitely tell all my friends/family, when they bake use this website. I will be back soon for baking a different dessert, love this so much!!!

Margie

Easy and delicious

Veronica

Delicious

AnnaM

Such a good recipe! Love being able to make this for my friends in NZ

Saige

it's super good my classmates had some and are now asking to pay five dollars for them

Marius

Good traditional peppermint crisp tert.Couldn't get orley whip and just wanted to know how much cream to use.You get the mint caramel treat in South Africa

Quincy

Very well detailed and easy to make , i am so happy and excited to try this , thanks alot...☺️

Method

Place cream and Chelsea Icing Sugar in a large bowl. Whip until it just reaches soft peaks. Add caramel and whip briefly until well combined.

In a 20cm square dish, arrange a single layer of the biscuits. Spoon a third of the caramel mixture over the biscuits to cover completely. Top with a third of the chocolate. Repeat two more times, to use all the ingredients, ending with a caramel & chocolate layer.

Refrigerate until set (at least 5-6 hours, ideally overnight).