Peppermint Crisp Tart
No-bake South African party fridge tart: coconut biscuits, whipped caramel cream and a snowfall of mint chocolate.
← Nouns Cooking · West & East African
Ingredients
- 400 g Coconut biscuits (Tennis biscuits), 2 packets
- 720 g caramel (Caramel Treat) or dulce de leche, 2 tins
- 500 ml whipping cream, chilled
- 200 g Peppermint Crisp (mint chocolate bar), grated or finely chopped
Method
- Cover the base of a 20 x 30 cm dish with a single layer of biscuits.
- Beat the caramel in a bowl until smooth and loosened.
- Whip the cream to soft-firm peaks, then fold in the caramel until evenly mixed. Fold in about two-thirds of the grated mint chocolate.
- Spread half the caramel cream over the biscuits, add a second layer of biscuits and cover with the rest of the cream.
- Scatter over the remaining chocolate, cover and chill for at least 4 hours (overnight is best) so the biscuits soften into a cake-like layer. Cut into squares to serve.
Tips
- Outside South Africa, use any thin coconut biscuits, dulce de leche and a mint-crisp chocolate bar such as Aero Mint.
- Biscuits may contain gluten and the chocolate may contain nuts: check labels.
Sources
Written in our own words after cross-checking these recipes:
Open Peppermint Crisp Tart in Nouns Cooking