This famous South African peppermint crisp tart is a no bake fridge dessert made with just 4 ingredients: biscuits, cream, caramel and Peppermint Crisp bars. It takes 10 minutes to put together and sits perfectly on the Christmas table next to my Chocolate Ripple Cake and Peppermint Crisp Tim Tam Balls.
A Quick Look At The Recipe
✅ Recipe Name: Peppermint Crisp Tart
🕒 Ready In: 10 minutes prep, plus 6 hours or overnight in the fridge
👪 Serves: 10
🍚 Calories: 503kcal per serve
🥣 Main Ingredients: thickened cream, caramel condensed milk, Arnotts Nice or Tennis biscuits, Peppermint Crisp bars
📖 Dietary Info: No bake, make ahead, Thermomix method included
⭐ Why You'll Love It: A cool, creamy layered dessert that's perfect for summer BBQs and Christmas Day!
SUMMARIZE & SAVE THIS CONTENT ON
Also known as a peppermint crisp fridge tart, this one lives in the fridge, not the oven, which is exactly why it's such a lifesaver on a hot day. Layers of biscuits soften into whipped caramel cream overnight, and the crushed Peppermint Crisp gives every spoonful a minty crunch.
In South Africa it's made with Tennis biscuits, but here in Australia Arnotts Nice biscuits are an easy swap (confirmed poolside by a South African expat!). Love a no bake dessert? My No Bake Mint Slice Peppermint Cheesecake is another one for the peppermint fans.
Why You're Going To Love This Recipe
- Just 4 ingredients: biscuits, cream, caramel and Peppermint Crisp bars.
- No baking: 10 minutes of prep, then the fridge does the rest.
- Feeds a crowd: perfect for BBQs, Christmas and family gatherings.
- Make ahead: it's best made the day before, so there's one less job on the day.
- Kid friendly: sweet caramel, cream and peppermint chocolate is always a hit with the kids!
Jump to:
Peppermint Crisp Tart Ingredients
This easy peppermint crisp tart needs just 4 ingredients. Here's what to look for:
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Biscuits: Tennis biscuits are the traditional South African choice. They can be hard to find in Australia, so Arnotts Nice biscuits make a great substitute with a similar coconut flavour and texture.
- Caramel condensed milk: I use Nestle Top N Fill Caramel, which you'll find near the condensed milk in the supermarket.
- Peppermint Crisp bars: a classic Aussie and South African chocolate bar with crunchy peppermint inside smooth milk chocolate. It breaks into tiny minty shards when you crush it.
Variations
- Traditional South African tart: use Tennis biscuits if you can find them.
- Different caramel: swap the Top N Fill for Carnation Caramel or a thick dulce de leche.
- Any shape dish: use any square or rectangular baking tin or dish you have. Little gaps between the biscuits are fine.
How To Make Peppermint Crisp Tart
Just a few simple steps and this creamy fridge tart is ready to chill. The full recipe is in the card below.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Step 1: Whip the cream. Whip the cream in a large mixing bowl until soft peaks form.
- Step 2: Add the caramel. Add the caramel condensed milk and beat it through the cream.
- Step 3: Add the biscuits. Lay a layer of biscuits in the base of a square or rectangular dish. Small gaps are fine.
- Step 4: Spread the caramel cream. Spread a layer of the whipped caramel cream over the biscuits.
- Step 5: Sprinkle the Peppermint Crisp. Scatter crushed or grated Peppermint Crisp bars over the cream.
- Step 6: Repeat and chill. Repeat with another layer of biscuits, caramel cream and Peppermint Crisp. Refrigerate for 6 hours or overnight so the biscuits soften.
Making Peppermint Crisp Tart In The Thermomix
- Whip: whip the cream on Speed 3 until soft peaks form. How long this takes depends on how fresh your cream is.
- Mix: add the caramel condensed milk and mix for 30 seconds on Speed 3.
- Layer and chill: then assemble and chill exactly like the conventional method.
Top Tip
Chill your peppermint crisp tart overnight if you can. This gives the biscuits time to soften and all the flavours to blend into one delicious, sliceable dessert.
Recipe Tips
- Dish size: I used a 20cm x 26cm tin and set the biscuits out in a 3 x 3 grid.
- Soft peaks only: whip the cream until soft peaks form before adding the caramel.
- Storage: keep it covered in the fridge for up to 3 days.
- Freezing: this dessert is not suitable for freezing.
Peppermint Crisp Tart FAQs
Peppermint crisp tart is a famous South African dessert.
Arnotts Nice biscuits are the best substitute for Tennis biscuits in Australia. They have a similar coconut flavour and texture, making them perfect for recipes like Peppermint Crisp Tart.
Peppermint Crisp is a variety of chocolate bar made by Nestle. It consists of crispy peppermint encased in milk chocolate. The peppermint breaks into tiny minty shards when crushed.
Of course! Simply whip the cream on Speed 3 until soft peaks form; how long this takes depends on the freshness of the cream. Add the caramel and mix on Speed 3 until combined. Then, simply assemble the peppermint crisp tart as per the conventional recipe.
Chill it for at least 6 hours, or overnight for the best result. This gives the biscuits time to soften.
Store it in the fridge for up to 3 days.
No, this recipe is not suitable for freezing.
More Peppermint Dessert Recipes
Love peppermint desserts? Me too! Here are a few of my most popular peppermint recipes:
WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel.
Peppermint Crisp Tart
Ingredients
- 500 ml thickened cream
- 395 g caramel condensed milk Nestle Top N Fill or dulce de leche
- 250 g Arnotts Nice or Tennis biscuits
- 3 peppermint crisp bars
Instructions
- Whip the cream in a large mixing bowl until soft peaks form.If using a Thermomix: Whip the cream on Speed 3 until soft peaks form.
- Add the caramel condensed milk and beat through.If using a Thermomix: Add the caramel condensed milk and mix for 30 seconds, Speed 3.
- Place a layer of biscuits onto the base of a square or rectangular baking dish (see notes).
- Layer with the caramel cream and crushed Peppermint Crisp bars then repeat with another layer of biscuits, caramel cream and Peppermint Crisp bars.
- Refrigerate overnight - the biscuits will soften to make a chilled dessert.
Notes
- Tennis biscuits can be difficult to find in Australia. Arnotts Nice biscuits make a great substitution.
- Use any tin of condensed caramel - such as Carnation Caramel, Nestle Top N Fill Caramel or thick dulce de leche.
- Use any rectangular or square baking tin - it is fine for there to be little 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.
- This recipe is not suitable for freezing.
MICHAEL says
This does sound delicious.