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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

4.8

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

51

What did you think of this recipe?

Eulalia

Very nice and creamy, easy to make.

Lizanne botha

Best ever!! My absolute favorite sweet treat.

Maureen of south africa

You can mix caramel..peppermint choc and cream together and spoon over biscuits..keep some chocolate to sprinkle over top

Zet

Easy to make. Like it.

Luzaan

This was amazing.

Lesli

I was really lost then I found this now I'm better than my mother

Dougsta

Yummylicious to all of them, there goes my weight problem but that's fine with me.

Helen Huxtable

Amazing recipe...really yummy. Taste like a piece of South Africa.

Lynne

Loved this recipe! Simple, easy to follow instructions, ingredients that are readily available in any supermarket and its was an instant hit with family and friends.

Tammy

Such a good recipe, it may look like a very sweet recipe, but actually it's not that sweet, and it sooooooooo yummy and so easy to make too. Doesn't necessarily have to be a mint tart, my mum is allergic to mint so she used a different type of chocolate.

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.

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

Spoon a little bit of the caramel mixture over the biscuits to cover completely

Grate a piece of the chocolate over caramel mixture.

Repeat with layering biscuits, caramel and grated choscolate until finished, ending with a caramel & chocolate layer.

Place in fridge to set for a few hours or overnight if you can.