Peppermint Crisp Tart
South African peppermint fridge tart
A creamy no-bake dessert layered with biscuits, caramel, and peppermint chocolate that sets in the fridge.
Equipment
Ingredients
Ingredients
cream
500 ml
icing sugar
1 tbsp
caramel condensed milk
395 g
tennis biscuits
300 g
peppermint crisp chocolate (roughly chopped)
70 g
Instructions
Whip the cream
Whip cream until thick.
Add caramel and sugar
Add icing sugar and caramel condensed milk. Mix well until combined.
Layer the biscuits
In a suitable dish (preferably square or rectangular), place a layer of biscuits. Don't worry if there are small spaces in-between.
Add caramel mixture
Spoon a little bit of the caramel mixture over the biscuits to cover completely.
Grate chocolate
Grate a piece of the chocolate over the caramel mixture.
Repeat layers
Repeat with layering biscuits, caramel and grated chocolate until finished, ending with a caramel & chocolate layer.
Chill to set
Place in fridge to set for a few hours or overnight if you can.
Original recipe
Storage
Best consumed within 3 days. Keep covered in refrigerator. Do not freeze.
Notes
• Best made the day before serving
• You can also mix the chocolate into the caramel mixture if you prefer
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