Peppermint Crisp Tart

If there is one dessert that truly defines Christmas in South Africa, it is the Peppermint Crisp Tart. Creamy, minty, and irresistibly nostalgic, this no-bake dessert has earned its place on festive tables across the country. From family lunches to holiday braais, it is the dessert everyone expects. This Peppermint Crisp Tart recipe is simple, reliable, and always a crowd-pleaser. Even better, it requires no baking, no fancy equipment, and very little time. The freezer does the hard work, while you enjoy the compliments.

Why Peppermint Crisp Tart Is a Christmas Essential

Peppermint Crisp Tart works because it balances comfort and freshness perfectly. It is rich without being heavy, sweet without being overwhelming, and cool enough for warm summer celebrations.

Here’s why South Africans love it:

• Coconut biscuits soften into tender, cake-like layers
• Caramel and whipped cream create a light, silky filling
• Peppermint Crisp chocolate adds freshness and crunch
• It can be made ahead, which makes hosting stress-free

Most importantly, this dessert tastes even better after chilling. That makes it ideal for Christmas Day, when you want something effortless yet impressive.

Ingredients You’ll Need

This recipe uses just 4 ingredients that are easy to find:

Fresh cream: Fresh cream is the backbone of this tart. When whipped, it adds lightness and volume, preventing the dessert from feeling heavy. It also balances the sweetness of the caramel, resulting in a smooth, airy filling rather than a dense one.

Caramel: I used tinned caramel treat which provides richness, sweetness, and body. It gives the tart its signature indulgent flavor and helps bind the layers together. When combined with whipped cream, it transforms into a silky filling that sets beautifully once chilled.

Coconut biscuits: Coconut biscuits form the structure of the tart. As they chill, they soften slightly by absorbing the cream, creating tender, cake-like layers.

Peppermint crisp chocolate: Peppermint Crisp chocolate is what makes this tart unmistakably South African. It adds a refreshing minty contrast that cuts through the richness of the caramel and cream. The chocolate also provides a gentle crunch, giving the tart its signature finish.

Instructions

Step 1: Whip the Cream

In a large bowl, whip the fresh cream until soft peaks form. Stop as soon as the cream holds its shape. Overwhipping will split the cream and make it grainy.

Step 2: Smooth the Caramel

Place the caramel in a separate bowl and mix until smooth. This makes folding easier and ensures an even texture.

Step 3: Combine the Filling

Gently fold the whipped cream into the caramel. Use slow, light movements to keep the mixture airy.

Tip: Folding instead of stirring keeps the tart light and mousse-like.

Step 4: Assemble the Layers

Use a 9-inch (23 cm x 23 cm x 7.5 cm) square dish or a rectangular tray.

1. Arrange a layer of coconut biscuits at the base.

2. Spread about 2 cups of caramel cream mixture evenly over the biscuits.

3. Sprinkle chopped Peppermint Crisp chocolate on top.

4. Repeat the layers, alternating biscuits and caramel cream, until the tray is full.

NOTE:

• Finish the last layer (top layer) with caramel cream topped with Peppermint Crisp.
• Press biscuits lightly so they absorb the cream.
• Do not compact them too tightly, or the layers will lose definition.

Step 5: Chill to Set

Cover the dish tightly with cling wrap and place it in the freezer for at least 4 hours. While the tart can also be chilled in the fridge, freezing helps it set faster and hold its shape better. Before serving, allow the tart to stand at room temperature for 10–15 minutes. This softens the layers slightly and makes slicing clean and easy.

How to Serve Peppermint Crisp Tart

This dessert fits seamlessly into any Christmas menu.

• After a festive lunch or braai
• With coffee or iced coffee on hot afternoons
• As a make-ahead dessert for stress-free hosting

Slice into neat squares or rectangles. For a polished finish, add a light grating of Peppermint Crisp just before serving.

Storage

Peppermint Crisp Tart stores exceptionally well.

• Freezer: Keep covered for up to 7 days
• Serving: Thaw for 10–15 minutes before slicing

This makes it ideal for Christmas, when planning ahead saves time and energy.

Ingredient Substitutions

These substitutions keep the texture and flavor balanced, while giving readers flexibility which improves trust and time on page.

What Can I Use Instead of Fresh Cream?

If you don’t have fresh cream, you can substitute it with whipping cream or double cream using the same method. For a dairy-free option, full-fat coconut cream can be used, although the texture will be slightly firmer and the coconut flavour more noticeable.

What Can I Use Instead of Caramel?

If you don’t have caramel treat, you can use dulce de leche. It provides a similar sweetness and creamy texture.

What can I use if Peppermint Crisp is unavailable?

If Peppermint Crisp is hard to find, use mint Aero or mint chocolate flakes. The flavor will differ slightly, but the minty contrast will remain.

Can I make this tart less sweet?

Yes. Use slightly less caramel and increase the whipped cream ratio. This keeps the tart light while reducing overall sweetness.

FAQ

Does Peppermint Crisp Tart need to be frozen?

Freezing is recommended to help the tart set properly. However, once set, it should be served slightly softened for the best texture.

How long does Peppermint Crisp Tart last?

When covered and stored in the freezer, it lasts up to 7 days. Once thawed, consume within 24 hours.

Can I make Peppermint Crisp Tart ahead of time?

Absolutely. This dessert is ideal for making one to two days ahead, making it perfect for Christmas entertaining.

Why is my Peppermint Crisp Tart runny?

This usually happens if the cream was under-whipped or the tart was not chilled long enough. Ensure soft peaks form and allow at least 4 hours of freezing time.