This Peppermint Crisp Tart is deliciously decadent and so quick and easy to put together.
With a crunchy biscuit layer, smooth caramel cream and crushed Peppermint Crisp chocolate bars, this no-bake fridge dessert is a winner.
This dessert can easily be plated in a fine dining style for a fancy dinner party.
- 250g (1 cup / 8 oz) fresh cream
- 400g (1 tin / 13 oz) caramel condensed milk
- 1 bar (40g / 1 1/2 oz) of peppermint crisp or mint aero
- 180g (6 oz) biscuit crumbs
- 2 tablespoons cocoa powder
- 50g butter, melted
- 1 tablespoon gelatine
- Fresh mint to garnish
- Prepare moulds* with oil based spray and a light dusting of icing sugar.
- Bloom the gelatine in 2 tablespoons of cold water and set aside.
- Mix the caramel condensed milk and grated peppermint chocolate together.
- Whip the cream to soft peaks.
- Melt the gelatine (approximately 10 seconds in the microwave, you don’t want it to boil) and add to the caramel condensed milk. Mix it through.
- Gently fold in the cream.
- Pour into the prepared moulds.
- To make the biscuit base, mix the biscuit crumbs, cocoa powder and melted butter together. If the mixture looks too dry add some more melted butter. You want the cocoa to be completely distributed, and the mixture crumbly.
*Traditionally the South African peppermint crisp tart would be made in a large shallow bowl. You would cover the base of the bowl with a layer of ‘Tennis’ biscuits and then pour the caramel mixture over the top. You can even make a couple of layers. It’s such a versatile dessert, have a play and around and see what you can come up with. For these desserts, I used small sections of PVC pipe as my moulds.
This recipe will make approximately 10-12 1/4 cup capacity moulds.
I garnished this with a Sesame Tuile biscuit.