Peppermint Crisp Fridge Tart with Tennis Biscuits

Few treats evoke childhood nostalgia in South Africa quite like the beloved Peppermint Crisp tart. This magnificent no-bake dessert brings together crisp coconut biscuits, rich caramel, and minty chocolate for a decadent finish that requires zero oven time.

Prep time: 25 minutes
Cook time: 4 hours setting time
Serves: 8 to 10

Ingredients

• 1 packet tennis biscuits, about 200 grams
• 1 tin caramel treat, 360 grams
• 500 millilitres whipping cream
• 2 packets peppermint crisp chocolate bars, about 150 grams total
• 30 millilitres fresh milk for dipping biscuits

Method

1. Pour the whipping cream into a large glass or metal mixing bowl.
2. Using an electric hand mixer, whip the cream on medium-high speed for 3 to 4 minutes until stiff peaks form, taking care not to over-mix into butter.
3. Open the tin of caramel treat and whisk it in a separate bowl until smooth and silky.
4. Gently fold the smooth caramel into the whipped cream using a spatula until fully combined and pale golden in colour.
5. Coarsely chop or grate the peppermint crisp chocolate bars, setting aside a small handful of the green minty bits for the final topping.
6. Quickly dip each tennis biscuit into the milk for one second, just enough to soften slightly without getting soggy.
7. Arrange a single layer of moistened tennis biscuits tightly across the base of a 20 centimetre by 20 centimetre glass dish.
8. Spread one third of the caramel cream mixture evenly over the biscuit layer using the back of a spoon.
9. Sprinkle a generous layer of the chopped peppermint crisp chocolate over the cream.
10. Repeat the layers of biscuits, caramel cream, and chocolate until all ingredients are used, finishing with a final layer of caramel cream on top.
11. Scatter the reserved peppermint crisp bits evenly across the very top of the tart for a vibrant green garnish.
12. Place the dish into the fridge for at least 4 hours, or ideally overnight, to allow the biscuits to soften completely and the flavours to meld.

Tips

For the neatest slices, chill the tart in the freezer for 30 minutes before serving so the layers firm up nicely. Always use real tennis biscuits for that authentic coconut flavour, and make sure your cream is thoroughly chilled before whipping for the best volume.

Serving suggestions

Cut into generous squares and serve chilled straight from the fridge as a sweet treat after a Sunday braai or family lunch. It pairs wonderfully with a hot cup of rooibos tea to balance the rich sweetness of the caramel.