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Peppermint Crisp Tart

Peppermint Crisp Tart

A creamy, minty Peppermint Crisp Tart layered with Tennis biscuits, whipped cream, and chocolate. No baking!
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Prep Time 20 minutes
Cook Time 4 hours
Servings: 7
Course: Dessert
Cuisine: South African
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 1 packet 200g Tennis biscuits Should be a slightly sweet, coconut-flavoured tea biscuit. Some alternatives: "Arnott's Nice Biscuits" - NZ/AU, "Tea biscuits," "Maria biscuits" - US.
  • 500 ml 2 cups fresh cream
  • 1 tin 395g sweetened condensed milk
  • 2 bars 90g each Peppermint Crisp chocolate, crushed Peppermint Crisp Chocolate is unique for its "crystal sharp crunchy slightly sticky peppermint shards covered in chocolate", but any mint chocolate alternative will get the job done.
  • ½ tsp vanilla essence

Equipment

  • 1 Electric hand mixer or stand mixer
  • 1 Large mixing bowl
  • Measuring cups and spoons
  • 1 Silicone spatula
  • 1 20 x 30 cm (8 x 12 inch) rectangular dish glass preferred for layering effect
  • 1 Grater or rolling pin To crush Peppermint Crisp chocolate
  • 1 Cling film or reusable food wrap
  • 1 Refrigerator

Method
 

  1. Beat cream until soft peaks form.
  2. Add condensed milk and vanilla essence. Beat lightly until combined.
  3. Fold in half of the crushed Peppermint Crisp.
  4. In a rectangular dish, layer Tennis biscuits, then cream mixture, and repeat.
  5. Finish with a cream layer and sprinkle remaining chocolate on top for decoration.
  6. Chill in the refrigerator for at least 5 hours or overnight.

Notes

Serve cold — a refreshing, minty dessert perfect for summer gatherings.
Tip:  Chill the dish and utensils before whipping the cream for a firmer, fluffier consistency.
Store in the fridge, covered, for up to 3 days. This recipe is not suitable for freezing.
Nutrition (per serving):
 Calories: 410 | Protein: 4g | Fat: 25g | Carbs: 42g | Fibre: 1g