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    You are here: Home / Other Desserts / Peppermint Crisp Tart

    Peppermint Crisp Tart

    Published: Jun 15, 2022 · Modified: Nov 5, 2022 by Sarah Brooks

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    Slice of tart on a plate with a fork, with an extra slice of tart, rest of tart in baking tray and peppermint crisp bars in the background.

    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.

    Slice of tart on a plate with a fork, with an extra slice of tart, coffee and peppermint crisp bars in the background.
    Peppermint crisp tart.
    Jump to:
    • Recipe tips and frequently asked questions
    • Ingredients and substitutions outside South Africa
    • How to make peppermint crisp tart
    • How to serve
    • How to store
    • Looking for more yummy dessert recipes?
    • 📋 Recipe
    • 💬 Comments

    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.

    Slice of tart on a plate with a fork, with an extra slice of tart, rest of tart in baking tray and peppermint crisp bars in the background.
    Peppermint crisp fridge tart.

    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

    Ingredients: peppermint crisp, tennis biscuits, orley whip or cream, condensed milk caramel.

    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.

    Optional

    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.

    Process shots: finely chopping peppermint crisp, stirring caramel to thin, whipping cream to stiff peaks, gently folding caramel into whipped cream.

    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.

    Process shots: layering tennis biscuits, then caramel cream, then chopped peppermint crip. Repeat layering two or three times as needed.

    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

    Top down shot of tart in a baking tray, with serving of tart on the side.
    Serving peppermint fridge tart.

    To serve this peppermint crisp pudding 'slice', scoop it 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

    • Aero Mint Cheesecake
    • Mint Choc Chip Ice Cream
    • Butterscotch Ice Cream

    Follow me on Facebook or Pinterest for many more delicious recipes.

    Slice of tart on a plate with a fork, with an extra slice of tart and coffee in the background.
    Caramel peppermint crisp tart.

    📋 Recipe

    Close up tart on a plate with a fork.

    Peppermint Crisp Tart

    Author: Sarah Brooks
    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.
    5 from 1 vote
    Print Recipe Pin Recipe Rate this Recipe
    Prep Time 20 mins
    Cook Time 0 mins
    Chilling time 4 hrs
    Total Time 4 hrs 20 mins
    Course Dessert, Snack
    Cuisine South African
    Servings 9 generous serves
    Calories 180 kcal

    Equipment

    • Electric hand beaters or stand mixer
    • Baking dish

    Ingredients

    • 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

    Optional

    • 3 or 4 drops peppermint essence

    Instructions
     

    • 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!

    Notes

    Ingredient substitutions:
    Orley Whip: thickened cream, heavy cream, heavy whipping cream, cool whip, Haadar, Dream Whip 
    Tennis Biscuits: Krispie biscuits or any kind of coconut flavored biscuit or sweet biscuit, preferably rectangular
    Caramel: Top'n'Fill caramel, Carnation caramel, caramel for baking, dulce de leche.  
    Peppermint Crisp Chocolate: peppermint chocolate such as Aero or a combination of half and half milk chocolate and hard peppermint sweets or candy.
    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.
    Storage:
    Can be stored in a covered container in the fridge for up to three days.
    Can be frozen for up to one month in a covered container in the freezer.
     

    Nutrition

    Calories: 180kcalCarbohydrates: 2gProtein: 2gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 59mgSodium: 15mgPotassium: 52mgFiber: 0.03gSugar: 2gVitamin A: 787IUVitamin C: 0.4mgCalcium: 36mgIron: 0.1mg

    Nutritional Disclaimer

    Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.

    Keywords: layered, South African ice box dessert
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    Slice of tart on a plate with a fork, with an extra slice of tart, rest of tart in baking tray and peppermint crisp bars in the background.

    Pin it for later!

    Slice of tart on a plate with a fork, with an extra slice of tart,, coffee and peppermint crisp bars in the background.
    Peppermint crisp pudding.

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    Comments

    1. Elizabeth

      January 18, 2023 at 5:44 pm

      Peppermint crisp tart isn't setting properly. What can I do to save it?

      Reply
      • Sarah Brooks

        January 19, 2023 at 11:36 am

        Hi Elizabeth, how long has it had to set for? The absolute minimum needed to set it is four hours, but it really best to make it the night before. If you have time before serving I would give it several more hours or another night to set it in the fridge. Alternatively you can try putting it in the freezer for a few hours, this should firm it up in the shortest amount of time.
        Cheers, Sarah

        Reply

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