Kirsten's Peppermint Crisp Tart Recipe

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Peppermint Crisp Tart / Kathy Pitout Photography

“The classic South African Friday night dessert”

“I hope you enjoy my peppermint-crisp tart. I chose to share it is because it reminds me of home, it’s simple to make, and it always impresses. Perfect for balmy summer days, I serve this tart at family occasions such as Christmas, and on Friday braai nights with friends. It’s a hit every time! ”

— Kirsten Bowes

Kirsten Bowe’s Peppermint Crisp Tart Recipe

Makes 1 large tart - 10 inches cake tin

Ingredients

• 500 ml Milla gold Cream

• 1 tin Caramel Treat

• 2 bars Peppermint Crisp Chocolate

• 2 packets Tennis Biscuits

Garnish

Mint leaves  

Method

1. Whip cream to stiff peaks

2. Beat the caramel treat in a large bowl with a spoon to remove any lumps and then add the cream. When adding the cream, gently fold it into the caramel treat

3. Grate 1 bar of peppermint crisp chocolate into the cream and caramel treat mixture and combine

4. Line cake tin with baking paper once the baking paper is cut to the right size spray the tin with Spray n Cook to create a foundation for the baking paper to stick

5. Put the tennis biscuits into a plastic bag and fold the bag so it is secure and start crushing the tennis biscuits with a rolling pin

6. Place a thin layer of biscuits on the bottom of the cake tin ensure there are no empty spaces

7. Then place the cream and caramel chocolate filling on top of the biscuits do this at least twice

8. Then grate the last bar of Peppermint Crisp Chocolate on top and place tart in the fridge to let it set

9. Once tart is set lift the tart out of the cake tin slowly then slowly peel of the baking paper and you are ready to serve and enjoy