Peppermint Crisp Tart

A peppermint crisp and cream dessert in a baking dish.

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!

5 from 22 votes

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Course: Dessert

Cuisine: No Bake, south african

Prep Time: 10

Chilling Time: 6

Total Time: 6 10

Servings: serves

Calories: 503kcal

Author: Lucy - Bake Play Smile

Cost: $10

Equipment

Hand-held electric beaters, stand-mixer or Thermomix
Refrigerator

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

RECIPE NOTES & 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 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.

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