4 Ingredient Peppermint Crisp Tart (No-Bake)

This classic South African Peppermint Crisp Tart is made with just 4 simple ingredients – 360g caramel treat, 500ml fresh cream, 150g Peppermint Crisp chocolate, and 500g coconut biscuits. It’s no-bake, takes 20 minutes to assemble, and sets in the freezer while you get on with your day.

Creamy, minty, and irresistibly nostalgic, this South African dessert is a staple at Christmas tables, summer braais, and festive gatherings. No oven needed, minimal effort, and maximum compliments.

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Why You’ll Love This Peppermint Crisp Tart

• No-bake and fuss-free: No oven, no complicated technique. Perfect for beginners or anyone short on time.
• Creamy and light: Whipped cream folded into caramel creates a silky, indulgent filling that’s rich but never heavy.
• Minty crunch: Peppermint Crisp chocolate adds a refreshing contrast and a gentle crunch with every bite.
• Make-ahead friendly: Assemble it the day before, freeze overnight, and it’s ready when you need it.
• A true South African classic: Loved across generations, this tart brings nostalgia to any table. If you grew up in South Africa, you know this dessert.

Ingredients

Fresh cream (500ml): Fresh cream is the backbone of this tart. When whipped to soft peaks, it adds lightness and volume, preventing the dessert from feeling heavy. It balances the sweetness of the caramel and creates a smooth, airy filling that sets beautifully once chilled.

Caramel treat (360g): I use tinned caramel treat, which provides richness, sweetness, and body. It gives the tart its signature indulgent flavour and helps bind the layers together. When combined with whipped cream, it transforms into a silky filling. If you can’t find caramel treat, dulce de leche works just as well.

Coconut biscuits (500g): Tennis biscuits are the traditional South African choice and what I recommend. As they chill, they absorb the cream mixture and soften into tender, cake-like layers that hold the tart together beautifully.

Peppermint Crisp chocolate (150g): This is what makes the tart unmistakably South African. Peppermint Crisp adds a refreshing minty contrast that cuts through the richness of the caramel and cream, with a gentle crunch that gives 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.

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Step 2: Smooth the caramel

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

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Step 3: Combine

Gently fold the whipped cream into the caramel using slow, light movements. You want to keep the mixture airy and mousse-like. Folding, not stirring, is the key to a light tart.

Step 4: LAYER

Use a 23cm x 23cm x 7.5cm square dish or a similar rectangular tray.

1. Arrange a single layer of coconut biscuits at the base.
2. Spread about 2 cups of the caramel cream mixture evenly over the biscuits.
3. Sprinkle chopped Peppermint Crisp chocolate over the cream.
4. Repeat the layers – biscuits, caramel cream, Peppermint Crisp – until the dish is full.
5. Finish the top layer with caramel cream topped generously with Peppermint Crisp.

Note: Don’t press the biscuits down too firmly between layers. Pressing too hard makes the layers dense and loses the definition between them.

Step 5: Freeze and serve

Cover the dish tightly with cling wrap and place it in the freezer for at least 4 hours. Freezing (rather than just refrigerating) helps the tart set faster, hold its shape when sliced, and gives it a wonderfully refreshing, almost ice cream–like texture.

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.

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How to Store Your Peppermint Crisp Tart

Make-ahead: Assemble the tart a day or two in advance, cover tightly, and freeze until you’re ready to serve. This is one of the best things about this recipe, it actually improves overnight.

Freezer storage: Keeps well for up to 7 days in the freezer. Thaw for 10–15 minutes at room temperature before slicing.

Fridge storage: If you prefer a softer, ready-to-serve tart, the fridge works too. The layers stay tender and the texture is creamier, just allow at least 4 hours for it to set properly. My Pineapple Fridge Tart and No Bake Cheesecake are made the same way if you love a fridge-set dessert.

Frequently Asked Questions

Why is my Peppermint Crisp Tart runny? The most common reason is that the cream wasn’t whipped to soft peaks before folding, or the tart hasn’t chilled long enough. Whip until the cream clearly holds its shape, and freeze for at least 4 hours. If you’re refrigerating instead of freezing, allow closer to 6–8 hours.

What can I use instead of caramel treat? Dulce de leche is the closest substitute – it has a similar sweetness and creamy texture and works just as well when folded with whipped cream. Some people also use a thick homemade caramel sauce, though tinned caramel treat gives the most consistent result.

Can I use condensed milk instead of caramel treat? Regular condensed milk won’t give the same result as it doesn’t have the caramel flavour or the same thick consistency. If you only have condensed milk, you can make your own caramel by boiling the sealed tin for 2–3 hours, but tinned caramel treat or dulce de leche is much easier.

Does it need to be frozen? No, refrigerating works, but freezing is highly recommended. Freezing sets the tart faster, helps it hold its shape when sliced, and creates a refreshing, ice cream–like texture that’s especially good in summer. If you freeze it, remember to take it out 10–15 minutes before serving.

Can I make this tart without Tennis biscuits? Yes. Any thin coconut-flavoured biscuit works well. If you’re making this outside South Africa and can’t find Tennis biscuits, look for similar coconut biscuits at international food stores. Graham crackers can also work, though the flavour profile is different.

How many does this serve? This recipe makes approximately 16 slices using a 23cm x 23cm dish. It’s a generous dessert that’s rich enough that most people are satisfied with one slice.

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