This Peppermint Crisp Tart is a classic South African no-bake dessert made with layers of coconut biscuits, silky caramel cream, and crunchy Peppermint Crisp chocolate. Creamy, refreshing, and perfect for parties, Christmas, or any occasion.
Equipment
- Mixing bowls (large -medium)
- Whisk or electric mixer
- Spatula
- Knife (to chop Peppermint Crisp chocolate)
- 23cm x 23cm x 7.5cm square baking tin (or a rectangular tray)
- Cling film or foil (for covering while freezing)
Ingredients
- 360g caramel treat (or dulce de leche)
- 500ml fresh cream
- 150g peppermint crisp chocolate
- 500g coconut biscuits (Tennis biscuits)
Instructions
- In a large mixing bowl, whip the fresh cream until soft peaks form. Do not overwhip.
- Place the caramel in a separate bowl and mix until smooth.
- Gently fold the whipped cream into the caramel until fully combined. Use light movements to keep the mixture airy.
- Arrange a single layer of coconut biscuits in the base of your dish.
- Spread about 2 cups of the caramel cream mixture evenly over the biscuits.
- Sprinkle chopped Peppermint Crisp chocolate over the cream layer.
- Repeat the layers of biscuits, caramel cream, and chocolate until the dish is full. Finish with caramel cream topped with Peppermint Crisp.
- Cover tightly with cling wrap and freeze for at least 4 hours.
- Before serving, allow to stand at room temperature for 10–15 minutes, then slice and serve.
Notes
- Cream: Whip to soft peaks only. Overwhipping splits the cream and makes the filling grainy.
- Caramel: Stir smooth before folding to avoid lumps. Dulce de leche is a good substitute for caramel treat.
- Layering: Don't press the biscuits down tightly or the layers become dense.
- Freezing vs fridge: Freezing is recommended for a cleaner slice and ice cream–like texture. Fridge works for a softer set. Allow 6–8 hours if refrigerating.