Description
Peppermint Crisp Tart: A classic South African no-bake dessert with coconut biscuits, caramel, and peppermint chocolate. Easy & indulgent!
Ingredients
Scale
- 500 ml heavy whipping cream (35-37% milk fat)
- 395 g caramel treat (caramelized condensed milk or dulce de leche)
- 200 g Tennis biscuits (or any coconut-flavored tea biscuits)
- 2 Peppermint Crisp chocolate bars (49 g each)
Instructions
- Whip the heavy cream in a mixing bowl until stiff peaks form.
- Stir the caramel treat in a separate bowl to loosen it, then gently fold it into the whipped cream.
- Grate or crumble one Peppermint Crisp bar and fold it into the caramel-cream mixture.
- Line the bottom of a 23×23 cm (9×9 inch) dish with a layer of Tennis biscuits.
- Spread half of the caramel-cream mixture over the biscuits.
- Add another layer of Tennis biscuits.
- Spread the remaining caramel-cream mixture over the top.
- Grate or crumble the second Peppermint Crisp bar over the top as a garnish.
- Refrigerate for at least 2 hours before serving.
Notes
- For best results, refrigerate overnight for a firmer set.
- Substitute Peppermint Crisp with Aero Mint chocolate if unavailable.
- Serve chilled for the best texture.
- Prep Time: 20 minutes
- Cook Time: No Bake (Chilling Time: 2 hours)
- Category: Dessert
- Method: No Bake
- Cuisine: South African
