This South African peppermint crisp tart will take you back to your childhood. An easy make-ahead dessert that's perfect for a braai or Sunday lunch.
This easy peppermint crisp fridge tart, also known as 'Transkei mud pie', caramel peppermint crisp tart or peppermint crisp pudding, holds a special place in many South African's childhood memories. It's been a firm favorite at braai's and family get-togethers since it first appeared on the Orley whip label.
Recipe tips and frequently asked questions
What is peppermint crisp tart?
Is a simple South African ice box dessert made of layers of coconut-flavored Tennis biscuits, Orley whip, condensed milk caramel and peppermint crisp chocolate. Peppermint crisp is a South African chocolate bar with crunchy bright green peppermint 'tubes' on the inside and coated in milk chocolate.
Is peppermint crisp tart South African?
It sure is. The original recipe was first featured on the label of Orley Whip. It included another South African favorite, peppermint crisp chocolate bar, which was invited by Wilson-Rowntree in the 1960s.
Why is my peppermint crisp fridge tart not setting?
A couple of reasons. The most common is it simply hasn't set for long enough. Four hours is the absolute minimum to set, but really it's best to make it the night beforehand and let it set overnight in the fridge.
If you're in a hurry you can try setting it in the freezer for four hours. Or it's possible the Orley whip/cream was not whipped to firm peaks or too much air was knocked out of the cream when mixing with the caramel. Make sure you mix the caramel so it's nice a smooth before adding it to the Orley whip/cream.
Ingredients and substitutions outside South Africa
Peppermint Crisp Chocolate: readily available in South Africa, Australia and New Zealand. Outside these countries you could use peppermint chocolate such as Aero, or a combination of half and half milk chocolate and hard peppermint sweets or candy. Crushed up hard mint candy canes would work well if you can get them.
Orley Whip: a dairy free dessert topping that's only available in South Africa and is the traditional ingredient. Outside South Africa you could use thickened cream, whipping cream, heavy cream, heavy whipping cream or try cool whip.
There are also dairy-free products such as Haddar or Dream Whip, non-dairy toppings available from some specialty shops and online. Or you could try making your own mock cream.
Tennis Biscuits: another South African specialty. Outside South Africa they are available from some supermarkets in Australia. In New Zealand Krispie biscuits are the most similar. Failing that any kind of coconut biscuit, or if it comes to it plain sweet biscuit will work, preferably rectangular ones.
Caramel Treat (Consensed Milk Caramel): In Australia Top'n'Fill caramel is the closest equivalent. In the UK Carnation caramel or caramel for baking is the most similar. In the USA look out for dulce de leche. You can also make your own condensed milk caramel. Whatever you use needs to be thick and spreadable not a sauce, or the tart won't set.
Peppermint essence: adds a boost of peppermint to this dessert if you like it extra pepperminty. There's a fair amount of peppermint crips chocolate in this version so you may not need the extra peppermint flavoring.
A note on ratios:
The exact ratio of caramel vs Orley whip/or cream in this recipe can vary. I've gone for a creamy ratio of 2 tins of caramel and two cups of Orley whip/cream. However for a milder caramel flavor you can use one tin of caramel to two cups of Orley whip/cream. Or for a dryer tart just use one of each.
How to make peppermint crisp tart
See the full recipe card at the end of the post for ingredient amounts and instructions.
Finely chop the peppermint crip chocolate bars. Put the caramel into a bowl and mix well to loosen it up.
Whip the cream until stiff peaks form. If you like it extra pepperminty you can add a few drops of peppermint essence to the caramel cream at this point. Slowly add the caramel to the whipped cream and fold in, taking care not to knock all the air out of the cream.
Line the bottom of the tray with one-third to half Tennis biscuits, depending on how big your baking dish is.
Add one-third to half the caramel cream mix on top of the biscuits. Sprinkle with one-third to half the peppermint crisp chocolate. Repeat again with the second, and if needed, third layer.
Hot tip: Sometimes when chilling the peppermint crisp layer on top can 'melt' into the caramel cream. If you like it nice and crispy hold off adding the final sprinkle of peppermint crisp chocolate until just before serving.
Chill in the fridge for at least four hours, preferably overnight.
How to serve
To serve this peppermint crisp pudding 'slice', scoop onto a plate and enjoy! Fabulous on its own or with a cuppa. Delicious!
How to store
How long does peppermint fridge tart last in the fridge?
Mint crips fridge tart will last covered in the fridge for three days.
Can you freeze it?
You sure can. Cover and freeze for up to a month. In fact for a summer treat with a twist try making the tart in a loaf tin, freeze and slice.
Have you made this recipe? Tell me how it went in the comments below and tag me on instagram so I can see your delicious creations! @keep_calm_and_eat_icecream
Looking for more yummy dessert recipes?
Why not try making
Peppermint Crisp Tart
- Electric hand beaters or stand mixer
- Baking dish
- 1 & 1/14ish packets (250gms ish total) Tennis biscuits See recipe notes for alternatives
- 2 tins sweetened condensed milk caramel
- 2 cups (500mls) Orley whip or thickened cream
- 3 bars (35gms each) peppermint crisp chocolate bars
- 3 or 4 drops peppermint essence
- Line the bottom of the tray with one third to half Tennis biscuits, depending on how big your baking dish is.
- Whip the cream until stiff peaks form. Put the caramel into a seperate bowl and mix well to loosen it up.
- If you like it extra pepperminty you can add a few drops of peppermint essence to the caramel cream at this piont.
- Slowly add the caramel to the whipped cream and fold in, taking care not to knock all the air out of the cream.
- Finely chop the peppermint crip chocolate bars.
- Add one third to half the caramel cream mix on top of the biscuites. Sprinkle with one third to half the peppermint crisp chocolate.
- Repeat again with the second, and if needed, third layer.
- Sometimes when chilling the peppermint crisp layer can 'melt' into the caramel cream. If you like it nice and fresh and crispy hold off adding the final sprinkle of peppermint crisp chocolate until just before serving.
- Chill in the fridge for at least four hours, preferably overnight.
- To serve remove from the fridge, scoop and serve. Fabuious on its own or with a cuppa. Delicious!
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