Peppermint Crisp Tart

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A delectable South African Classic – a multi, layered dessert consisting of biscuits, caramel treat, peppermint crisps and a secret ingredient!

I think this dessert gives Malva Pudding a strong run for it’s money in terms of being on of the most loved South African desserts.

I shared this on my TikTok account last year and it received more than a quarter of a million views! People are really passionate about this dessert. I am not sure what makes it so appealing? Perhaps it is the fact that it is no-bake, or that it only requires a handful of ingredients, or that it comes together in a flash. Whatever it is, it is a clear winner!

The only critique I have had of this dessert is that it is a tad bit on the sweeter side, so to temper the sweetness, add a bit more body and a creamier consistency, I like to add a bit of mascarpone as well. I think it adds just a little something extra to the recipe.

If you make this recipe, please share it with me by tagging me on Instagram @adventureswithsugar or on Facebook at Adventures with Sugar.

FOR THE PEPPERMINT CRISP TART

400g Tennis Biscuits (that is 2 packets, or any other coconut biscuit)
2 tins caramel treat (or dulce de leche if you are elsewhere in the world)
750ml whipping cream
250g mascarpone
5 bars peppermint crisp chocolate

METHOD

You will need a 23cm by 33cm rectangular dish in which to make and serve this. I like a glass dish as I think it looks prettier, but as a last resort and oven tray can do too.
Begin by chopping all of the peppermint crisp chocolates.
Remove two tablespoons of cream and two tablespoons of caramel treat and set aside for a garnish at the end.
Whip the cream until soft peaks. That means if you were to lift the whist up, the peak of the cream does not stand upright, but will fall slightly.
Then whip the caramel and mascarpone until well combined.
Add this caramel mixture to the whipped cream and continue to whip everything to stiff peaks.
Begin by layering the Tennis biscuits into your dish, follow it with the a third of the caramel mixture. Then sprinkle on a third of the peppermint crisp.
Repeat the process – that is a layer of biscuits, a third of the caramel mixture and a third of the chocolate.
Finally, layer on the last layer of biscuits and the last bit of caramel mixture.
Before you sprinkle on the peppermint crisp, heat the cream and caramel yet set aside, for about 10 seconds in the microwave, then mix to combine.
Dollop a few spoonfulls randomly on the caramel mixture and swirl with a knife to create a pretty finish. Finally, sprinkle on the last bit of peppermint crisp chocolates.
This dessert is best set in the fridge overnight, but will need at least 8 hours of chill time.