Peppermint Crisp Tart

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!

Peppermint Crisp Tart

5 from 1 vote

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Servings: 12 people

Author: The Big Tasty Bite

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

1. Serving dish size: 35cm x 28cm x 8cm