Peppermint Crisp Tart

Introducing the FAMOUS 4 ingredient South African Peppermint Crisp Tart recipe!

With layers of biscuits, caramel cream and crushed Peppermint Crisp bars, this simple no-bake fridge dessert is delicious AND easy!

Just 10 minutes prep time - the perfect dessert for a summer BBQ or Christmas celebration.

Everyone loves a no-bake dessert... especially in the heat of summer!

This Peppermint Crisp Tart, along with my Strawberry Trifle, Chocolate Ripple Cake and Lemon Cheesecake are all delicious chilled desserts that require absolutely NO cooking!

South African Peppermint Crisp Tart Recipe

Ever since I started Bake Play Smile (over 10 years ago!), I've been hearing all about the famous South African Peppermint Crisp Tart!

From talking to South African's who have moved to Australia, to having SO many readers email me about this recipe... it's been playing on my mind for years.

I'd always worried that I wouldn't be able to get the ingredients for a classic South African peppermint tart here in Australia... but I shouldn't have worried. After LOTS of research... and annoying my South African readers, I've found ingredients that work just as well (and are available in all Australian supermarkets!).

I would describe 'Peppermint Crisp Tart' as a South African version of our Australian 'Chocolate Ripple Cake'.

It has layers of biscuits, whipped cream mixed with caramel and crushed Peppermint Crisp bars. The biscuits soften overnight in the fridge making the texture extra soft and luscious.

The Peppermint Crisp is the most delicious addition!

Why You're Going To Love This Recipe

If you love chocolate ripple cake, you're going to fall head over heels for this peppermint crisp tart recipe!

• FAMOUS Recipe - recipes don't get as famous as this without being ABSOLUTELY DELICIOUS!!!!! It also helps that it's SO quick and easy to prepare (hello 10 minutes prep time!).
• Iconic South African Dessert - I met a dad at my son Will's swimming lessons recently - he'd moved from South Africa with his young family a few years before and he was SO excited when I told him I'd made their peppermint fridge tart (he also reassured me that my Australian ingredient swaps were the same as what his wife now uses.... PHEW!!!!).
• 4 Ingredients - all you need is a packet of biscuits (Tennis biscuits are the classic South African biscuits, but Arnotts Nice work perfectly too!), whipped cream, condensed caramel (like a can of Nestle Top N Fill) and Peppermint Crisp bars!
• No-Bake Dessert - just like our Australian 'Choc Ripple Cake', this Peppermint Tart recipe is completely no-bake and simply requires chilling in the fridge (SO easy!).
• Feeds A Crowd - looking for the perfect summer BBQ or Christmas dessert? This is it! The South African Peppermint Crisp Tart recipe feeds 10 people (large serves) or 16 people (small serves).
• Kid-Friendly - kids LOVE the subtle caramel cream, biscuits and peppermint flavours. It's the BEST!
• Conventional and Thermomix - you will find both methods in the recipe card at the bottom of the post.

What You Need

This easy Peppermint Crisp Tart is made with just 4 ingredients!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

• Biscuits - in South Africa, 'Tennis biscuits' are traditionally used in Peppermint Crisp Tart. Tennis biscuits are thin biscuits made from coconut, butter and syrup with a tennis racquets embossed onto the biscuits. While both the Woolworths and Coles websites show that they stock 'Tennis biscuits', they weren't available at my local stores (and yes... I did check in the International section too!). Instead, I used Arnotts Nice biscuits that are readily available here in Australia. Note: This was the preferred biscuit of my fellow swimming lesson parent (from South Africa) too!
• Cream - choose any cream that's suitable for whipping. I used regular thickened cream.
• Caramel - if you live in Australia, then a tin of Nestle Top N Fill Caramel (found near the sweetened condensed milk) is exactly what you need. If you don't live in Australia, then look for a tin of Carnation Caramel, condensed caramel or thick dulce de leche.
• Peppermint Crisp Bars - a classic favourite (obviously both here in Australia and in South Africa). Crunchy peppermint encased in milk chocolate... absolutely delicious!

Equipment Required

To make this 4 ingredient Peppermint Crisp Tart, you'll need:

• hand-held beaters, a stand-mixer or Thermomix
• square or rectangular baking dish - I used a 20cm x 26cm sized tin and set the biscuits out in rows of 3 X 3.
• fridge.

Step By Step Instructions

Just a couple of basic simple steps is all it takes to pepare this Peppermint Crisp Tart.

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Step 1 - Whip The Cream

Use hand-held beaters, a stand-mixer or a Thermomix to beat the cream until soft peaks form.

Step 2 - Add The Caramel

Open a tin of Nestle Top N Fill Caramel (or any condensed caramel, Carnation caramel or thick dulce de leche) and add to the whipped cream.

Beat through until combined.

Step 3 - Make The Layers

Place a layer of biscuits into the base of a square or rectangular baking tin.

I used a 20cm x 26cm sized tin and set the biscuits out 3 x 3.

Note: It's absolutely fine if there's little gaps between the biscuits.

Spread a layer of whipped caramel cream over the bsicuits.

Sprinkle crushed Peppermint Crisp Bar over the top.

Repeat with the remaining layers.

Finish with a layer of caramel cream and crushed peppermint crisp on top.

Step 4 - Chill

This is a refrigerated dessert and is best served after being chilled overnight.

During this time, the biscuits will soften and the flavours will enhance.

Expert Tips

• Tennis biscuits can be difficult to find in Australia. Arnotts Nice biscuits make a great substitution.
• Use any tin of condensed caramel - such as Nestle Top N Fill Caramel, Carnation Caramel, or thick dulce de leche.
• Use any rectangular or square baking tin - it is fine for there to be small gaps between the biscuits. I used a 20cm x 26cm sized tin and set the biscuits out 3 x 3.
• Chill the peppermint tart overnight - this allows time for the biscuits to soften and flavours to blend into a delicious dessert.
• Store in the fridge for up to 3 days.
• Peppermint Crisp Tart is not suitable for freezing.

FAQ's

Related Recipes

Love peppermint inspired desserts? Me too!

Here's a few of my most popular peppermint recipes: