This Peppermint Crisp Tart is a classic South African no-bake dessert made with layers of coconut biscuits, silky caramel cream, and crunchy mint chocolate. It’s creamy, refreshing, and perfect for parties, festive occasions, or a sweet treat any day.
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
- 500ml fresh cream
- 150g peppermint crisp chocolate
- 500g coconut biscuits
Instructions
- In a large mixing bowl, whip the fresh cream until soft peaks form. Do not overwhip otherwise the cream will split.
- 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.
- Start layering:- Arrange a single layer of coconut biscuits in the base of a 9-inch (23 cm) square or rectangular 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 a layer of caramel cream topped with Peppermint Crisp.
- Cover the dish tightly with cling wrap and place it in the freezer for at least 4 hours. For a softer set, you may refrigerate instead.
- Before serving, allow the tart to stand at room temperature for 10–15 minutes. Slice and serve.
Notes
- Whipping cream: Whip until soft peaks form for a light, stable filling.
- Caramel: Stir until smooth to avoid lumps before folding into the cream. You can substitute tinned caramel treat with dulce de leche for similar sweetness and texture.
- Dish: Use a 9-inch square baking tin or a rectangular tray for easy layering.
- Layering: Do not press the biscuits too tightly, or the layers may become dense.