Description
Peppermint Crisp Tart is a delicious, no-bake South African dessert with a creamy filling and a delightful crunch from peppermint crisp chocolate.
Ingredients
Scale
- 1 packet (200g) of plain or digestive biscuits
- 100g unsalted butter, melted
- 2 cups (500ml) fresh cream
- 1 can (397g) sweetened condensed milk
- 1 packet (100g) peppermint crisp chocolate bars, crushed
- 2 teaspoons peppermint essence (optional)
Instructions
- Crush the biscuits into fine crumbs and mix with melted butter. Press into the bottom of a tart pan and refrigerate to set.
- Whip the fresh cream until soft peaks form, being careful not to over-whip.
- Fold the sweetened condensed milk and whipped cream together. Add the crushed peppermint crisp chocolate and peppermint essence (if using), folding gently.
- Pour the filling into the chilled biscuit base and spread evenly. Refrigerate for at least 4 hours, or overnight.
Notes
- Use gluten-free biscuits for a gluten-free version.
- For a dairy-free option, substitute coconut cream and coconut-based sweetened condensed milk.
- Ensure the cream is whipped only to soft peaks for the best texture.
- Chill the tart for at least 4 hours to allow it to set properly.
- Prep Time: 15 minutes
- Cook Time: N/A
- Category: Dessert
- Method: No-bake
- Cuisine: South African
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 25g
- Sodium: 100mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 40mg
Keywords: Peppermint Crisp Tart, No-bake tart, South African dessert, Minty chocolate tart, Peppermint chocolate dessert