Every South African mother, at a point in time, has tried making peppermint crisp tart for her guests at a braai. Cadbury’s Dairy Milk has mimicked the dessert and now has a range of “Local is lekker” chocolates in flavors like milk tart and mint crisp fridge tart. This is a clear indication of how much South Africans love this dessert.
Many families put their own spin to it, and whichever way it is made, this desert has probably been served in many South African homes than people are willing to admit. It is not overly sweet, and the refreshing taste of the peppermint cuts right through it. The biscuits also contribute to the rich taste of the dessert.
Note that you are sure not to leave any crumbs on your plate when served peppermint crisp tart. Learn how to make your own with this simple no-bake dessert recipe. Let us know how you liked it.
380gm caramel condensed milk
35gm peppermint crisp chocolate (you’ll find this in the international section or a South African shop) or Aero bubbly mint
1 packet of thin coconut biscuits (Tennis biscuits are best – find in the international section or a South African shop) / or Arnotts Nice biscuits, or any fragile biscuit (preferably square shaped)
Whip cream till thick
Add caramel and mix well till combined.
In a suitable dish (preferably square or rectangular) place a layer of biscuits – don’t worry if there are small spaces in-between.
Spoon a little bit of the caramel mixture over the biscuits to cover completely
Grate a piece of the chocolate over caramel mixture.
Repeat with layering biscuits, caramel and grated chocolate until finished, ending with a caramel & chocolate layer.
Place in fridge to set for a few hours or overnight if you can.