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 one 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)
1.5 -2 tins caramel treat (or dulce de leche if you are elsewhere in the world), depending on how sweet you like it
750ml whipping cream
250g mascarpone
6 bars peppermint crisp chocolate (so six of the 49g bars)

METHOD

Prepare your serving dish: You will need a 23cm by 33cm rectangular dish, which is at least 6cm high 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.
Prepare your peppermint crisp chocolates: Begin by chopping all of the peppermint crisp chocolates. I recommend chopping about 3 fairly chunky, to give some texture to the tart. The cold chocolate gives a nice crunch. Chop the remainder a bit more finely to scatter on top of the layers.
Prepare the garnish caramel swirl: Remove two tablespoons of cream and two tablespoons of caramel treat and set aside for a garnish at the end. Heat the cream and caramel for about 10 seconds and then stir to combine. It should be a darker shade than the rest of the peppermint crisp filling so as to create a two tone effect.
Make the caramel mixture: Whip the cream until soft peaks form – whipping the cream separately ensures that you do not overwhip the mixture and have it turn grainy (I have seen countless failed attempts on TikTok and this is the single biggest problem). A soft peak means that if you were to lift the whist up, the peak of the cream does not stand upright, but will fall slightly. Then, in a separate bowl, whip the caramel and mascarpone together until well combined. Mascarpone can overwhip, so be mindful not to. Add this caramel mixture to the whipped cream and continue to whip everything to stiff peaks.
Layer the different components: Begin by layering the Tennis biscuits into your dish, follow it with 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.
Garnish the dessert: 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.
Let the dessert set: This dessert is best set in the fridge overnight, but will need at least 8 hours of chill time to ensure it is well set.