This dessert recipe isn’t just packed with creamy, crunchy, caramel-minty goodness, it’s also a South African favorite.

It is served for any and every occasion and even makes it’s way to the outdoors for a dessert after a barbeque. No one exactly knows who created it, or where the original recipe was first made, but it’s a classic in every South African home.

Just like with most folk recipes, every family has their own little twists and turns they add to their version of this popular dessert. Today, I’ll be sharing with you my family’s recipe. My husband has a sweet tooth like no one I’ve ever met, yet he doesn’t really care much for baked desserts. But when it comes to a Peppermint Crisp Tart, he’s frequently threatened to eat the whole tart by himself.

The best part about this dessert, is that there is no baking involved. It’s easy, quick, and simple to make with only a few ingredients.

Now onto the ingredients…

In South Africa we have a very popular candy bar called Peppermint Crisp, which is made by Nestle (A South African Company). I’m not sure if you have something similar where you live, but rest assured you can use any mint chocolate you can get your hands on. Your creamy filling might just not be dotted with green and chocolate speckles.

If you want to use the original South African classic, you can purchase it here:

Aubergine Foods

Wallmart

recipe.

2 packets of Coconut Biscuits (We use Tennis biscuits, but any square shaped coconut biscuit will work)

385g (1 tin) Caramel

3 bars Peppermint Crisp (or substitute with minty chocolate)

500ml Cream

2 Tbsp Melted Butter

method.

This is the easiest part!

1. Whip your heavy cream until stiff or peaks begin to form.

2. In a seperate bowl beat your caramel until it’s nice and creamy. (I prefer using an electric blender)

3. Now, put away the electric blender!

4. Grate 2 of your Peppermint Chocolates

5. Carefully fold in the caramel mixture with the whipped cream and crated peppermint chocolate – doesn’t that look yummy!

6. Crush all your coconut biscuits until they’re roughly small blocks. If you want you can go even finer, but I like the crunchy texture. Feel free to use your own discretion. You can even use a food blender for this step.

7. Mix the crushed biscuits with the melted butter. Now line the bottom of a baking dish (I usually use a glass rectangular dish) with the biscuit mixture.

8. Layer your creamy caramel layer on top of the biscuits.

9. Grate your last chocolate and sprinkle over the top.

10. Refrigerate for 2 hours and enjoy!

Alternatively you can use the following steps to create a more layered Peppermint Crisp Tart

1. Whip your heavy cream until stiff or peaks begin to form.

2. In a seperate bowl beat your caramel until it’s nice and creamy. (I prefer using an electric blender)

3. Now, put away the electric blender!

4. Grate 2 of your Peppermint Chocolates

5. Carefully fold in the caramel mixture with the whipped cream and crated peppermint chocolate – doesn’t that look yummy!

6. Layer the bottom of a baking dish (I usually use a glass rectangular dish) with the square biscuits.

7. Cover the biscuits with a layer of your creamy caramel mixture.

8. You can continue layering biscuits and filling until your dish is full, just remember to always finish on a creamy filling layer.