I have so much love for this peppermint crisp tart dessert. It’s really simple to make, perfect for a few guests or a crowd and makes me quite nostalgic at that. The only thing is, you must love that signature flavour combo, mint and chocolate (duh)! It’s like coriander, you either love or you hate it.
You simply whip heavy cream till soft peaks form, add in your caramel treat and give it another quick whisk. Then add in the chopped peppermint crisp chocolate, mix and start layering. For this recipe I made quite a large one (serves 12 pax) because we had a braai planned with family for the World Cup Rugby final (so happy South Africa won!) but you can easily just half the ingredients and voila a peppermint crisp tart that’ll serve 6 pax.
When layering the peppermint crisp tart, start by adding a few dollops of the caramel-chocolate cream first, spread that evenly. Then add a single layer of biscuits, then add half of the remaining caramel-chocolate cream and spread evenly. Then place another layer of biscuits and then cover with the last of the caramel-chocolate cream. Sprinkle over the chopped peppermint chocolate and let that chill in fridge overnight because you want the biscuits to be soft when serving.
Check the recipe video below to see what the final product will be looking like!
Ingredients
- 1 litre heavy cream cold
- 2 x 360g cans dolce de leche or Nestle caramel treat
- 4 x 49g Nestle Peppermint Crisp chocolates or any mint flavoured chocolate
- 2 x 200g Tennis biscuits or any coconut biscuits
Instructions
- Start by whipping the cold heavy cream in a large bowl until soft peaks form. Add in the dolce de leche/caramel - you could first mix the dolce de leche/caramel in a small bowl to soften it before adding it to the whipped cream if you'd like a smoother consistency. I personally don't mind just adding it straight in and then giving it a final whisk until it's mostly incorporated. Just don't whisk it too much, you'd rather have a few small lumps of the caramel treat than overwhipped cream.
- Dice half the mint chocolate into fine pieces and add that to the whipped cream. Remember to keep the remaining chocolate for later when you sprinkle it on top before going into the fridge.
- Add a few dollops of the caramel-choc cream to the base of your serving dish and spread it evenly. Add a layer of the coconut biscuits. Add half of the remaining caramel-chocolate cream and spread evenly. Then place another layer of biscuits and cover with the last of the caramel-chocolate cream. Sprinkle over the remaining chopped peppermint chocolate and let that chill in fridge overnight or until the biscuits have softened.
Video
Notes
- Serving dish size: 35cm x 28cm x 8cm
Looks amazing, so I want to try it!
Simple to follow, ingredients are easy to get, dessert was a hit!
How far in advance can you make this? Thank you
I’d say a day or two at most but I’d recommend you only sprinkle over the top layer of chocolate on the day of serving it 🙂
Delicious and simple to follow
This was so QUICK and EASY to make!
Thank you for this amazing recipe – my family really loved it!
The absolute best peppermint crisp tart recipe!
I’ve already made it more than 5 times and it always comes out AMAZING!!!
OOOOO Lila! I am going to make this for Christmas! Thank you 🙂
Yayyyyy, you’ll be SO happy you did!
Nearly had heart failure when I couldn’t find this page again. Only change I make is crushing my tennis biscuits and mixing them with a cup of really soft butter to make a solid tennis biscuit base. Also I’m a glutton so I use 6 Nestle peppermint crisp chocolates.
Such a fabulously simple recipe that absolutely delivers on flavour! First time I’ve ever made it, and it was so easy to follow. I halved the quantities as it’s for my boyfriend and I – it still made a gorgeous large dish! It’s been such a hit, we’ve both had 2 servings today. 🙂 Delish! Definitely going to be a staple dessert from now on!