The festive season is upon us and what better way to celebrate than with Peppermint Crisp Tarts! This delightful dessert is a South-African classic and definitely tastes like home for most South Africans. It is super easy to make, and it requires no baking at all. All you need is a fridge and maybe a food processor. It is also the perfect “baking” activity for kids since it does not have to be all neat and even. You can have it crispy and chunky, and every bite will be just as amazing as the next. The recipes below include the use of condensed milk, making the treat even much better. Read on to enjoy your first peppermint crisp tart with condensed milk.
Traditional peppermint crisp tart with condensed milk
Start with the easy and traditional peppermint crisp tart recipe with condensed milk. It is beginner friendly, and you are guaranteed to enjoy the process every step of the way.
- 380 g caramel condensed milk
- 500 ml heavy cream
- 35 g peppermint crisp chocolate bar
- 1 packet of thin coconut biscuits
NOTE: The coconut biscuits can be substituted with tennis biscuits or any other square shaped biscuits.
- In a bowl, pour in the heavy cream. Whip it until it thickens.
- Add the condensed milk to the cream. Mix the two together until they are completely well combined.
- In a dish, preferably a square or rectangular dish, arrange a single layer of the biscuits to cover the bottom part of the bowl completely.
- Afterwards, proceed to spoon little amounts of the cream-milk mixture over the biscuits to cover them completely in a nice and relatively thick layer.
- Grate a little bit of the peppermint crisp chocolate bar over the creamy caramel mixture.
- Continue to layer in the same order you started with; biscuits then the creamy caramel mixture followed by the grated peppermint crisp chocolate all the way to the top of the container, finishing it off with a layer of the grated chocolate peppermint crisp chocolate.
- Once the assembling is complete, place the tasty dessert in the fridge to set for a couple of hours. It is advised to let it stay in the fridge overnight for the best results.
Peppermint crisp tart with a dash of ice cream
Looking for serving suggestions or other condiments to top off your dessert? Why not try it with ice cream and let the flavours mingle to form a new world of taste for this traditional dessert. It is a peppermint crisp tart recipe with ideal milk/cream.
- 1 packet of tennis biscuits
- 1 can of caramel treat
- 2 cups of PnP cream – fresh
- 400 g peppermint crisp chocolate bar - grated
- Place the tennis biscuits at the bottom of a bowl, preferably rectangular, ensuring complete coverage.
- In a different bowl, place the caramel and mix well until it is smooth.
- Again, in a separate mixing bowl, pour in the cream and whip well until it starts to form stiff peaks. Be careful not to over-whip as this will ruin the body of the dessert.
- To the caramel, add the whipped cream and mix well.
- Proceed to add 100 g of the grated peppermint crisp chocolate and mix well.
- Take the new mixture and pour it all over the biscuits laid out in the bowl and spread evenly.
- Add another layer of tennis biscuits and follow up with a layer of the caramel mixture.
- Continue the layering process until the dish is full.
- Take the remaining 300 g of the grated peppermint chocolate and sprinkle it over the top as the final layer in the dish.
- Place the dessert in the fridge to set for an hour.
- Take out and serve with the ice cream of your choice; pairs well with vanilla ice cream.
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10 min peppermint crisp tart with condensed milk
Looking for a fast way to have your delicious peppermint crisp dessert ready? Look no further. 10 minutes is all you need with this recipe.
- 360 g tennis biscuits/ tea biscuits
- 200 g melted butter (additional 100 g for emergency)
- 770 g sweetened condensed milk
- 1-litre double cream yoghurt
- Peppermint crisp chocolate
- Cinnamon sugar
- Break the biscuits into the bowl of a food processor. Grind the broken pieces until a relatively fine texture is achieved.
- Through the top feeder tube of the food processor, pour in your first 200 g of melted butter. Run the mixture in the food processor until well combined and holds together well.
- If the mixture does not hold well when compressed, add the additional 100 g of melted butter and mix well in the processor.
- Divide the crumbled mixture equally between two containers of a medium size or in one container as desired.
- Press the pastry into the bottom, corners, and sides of the dish/dishes. Use the back of a spoon to smooth out the base and sides, which aids in achieving an even thickness in the pastry layer.
- Put the dish/dishes in the freezer to chill as you work on the filling.
- In a separate bowl, pour in the condensed milk and add the double cream yogurt.
- Use a spatula to mix the two ingredients until they are well mixed and thoroughly blended.
- Remove the dish/dishes from the freezer and fill it/them with the filling equally and evenly.
- Grate and/or break the peppermint chocolate bar into pieces (chose an action as desired) and sprinkle them evenly over the top of the filling mixture.
- Proceed to dust the top with the cinnamon sugar.
- Place the tart/tarts in the microwave for a maximum of 4 minutes.
- Afterwards, proceed to place the tart/tarts into the freezer for 4 hours. Leaving it/them overnight in the freezer is recommended.
- Serve the tart the following day with whipped cream.
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Peppermint crisp tart with custard filling
By incorporating custard, this recipe is set to give you two variations of this dessert. Served warm, you will have yourself a peppermint crisp pudding. And if served chilled, you will have the traditional peppermint crisp dessert.
- 12 tennis biscuits
- 3 tins full cream milk
- 1 tin condensed milk
- 2 heaped tablespoons corn flour
- 2 heaped tablespoons custard powder
- 25 g butter
- 1 egg
- 5 ml vanilla essence/ 1 sachet of vanilla powder (0.2g)
- 1 teaspoon cinnamon
- 1 bar of peppermint crisp chocolate
- In a pot, add the condensed milk, 2 tins of milk and the butter all at once.
- In a separate bowl, mix in the cor-flour and custard powder with a small amount of milk. Mix and make sure that they combine well with no lumps present in the mixture.
- Once fully combined, add the last tin of milk to the mixture and mix well.
- Add in your egg and continue to mix until all the ingredients are well combined.
- Turn on your stove and set the heat to medium, stirring the mixture of condensed milk, whole milk and butter until the butter fully melts.
- After melting, in the pot, add the bowl mixture of corn flour, custard powder and milk and stir consistently.
- Add the cinnamon powder and vanilla essence/powder to the mixture.
- Continue to stir the mixture for 15 to 20 minutes until it thickens and you achieve a porridge-like consistency. Keep the heat on medium to avoid the milk from burning. Stirring consistently prevents the custard powder from settling at the bottom.
- When the mixture thickens enough, take it off the heat and set it aside.
- In a square dish (or any preferred dish), add the biscuits and arrange them to cover the base of the dish fully.
- Pour the custard mixture evenly over the biscuits.
- Grate your bar of peppermint crisp chocolate and evenly sprinkle it over the top of the custard filling. Proceed and sprinkle some cinnamon over the top if preferred.
- Set the dish aside for one hour to let the custard filling firm up.
- You can serve it while warm or set it in the fridge overnight and have it chilled the next day.
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Peppermint crisp tart with a twist
This peppermint crisp tert recipe has a little secret, and its name is Ganache. Layered between the biscuit’s crunchy base and the soft creamy pudding, the chocolate and cream mixture is sure to give an extra kick to your tarts.
- 500 g dark chocolate
- 1 bar of crispy peppermint chocolate
- 1 box tennis biscuits
- 11/2 cans caramel treat
- 11/4 litre fresh cream
- To make the ganache; in a bowl, break the dark chocolate into pieces. Add in your butter and 1/4 litre of cream. Melt all together until well combined. Set aside to cool.
- Place your caramel treat in a bowl and whisk until a smooth consistency is achieved.
- In a food processor, add your cream and give it a good mixing until it becomes heavy and forms whipped cream.
- Add in your whisked caramel treat and mix until well combined with a wooden spoon.
- When combined, add in your grated chocolate crisp bar and fold it into the mixture well.
- In two medium-sized rectangular dishes, lay the tennis biscuits out until the bottom part of the bowl is completely covered.
- Equally divide the ganache between the two containers, and evenly spread over the layer of biscuits until they are completely covered.
- Add in your filling mixture evenly to create a moderately thick layer of filling. Smooth it out over the ganache.
- Proceed to add another layer of tennis biscuits and top it off with the remaining whipped filling mixture.
- Top off the filling with a few pieces of broken tennis biscuits and broken pieces of the chocolate peppermint crisp chocolate.
- Sprinkle a little sea salt on the top of each tart dish.
- Place in the freezer for 4 hours. Leaving them overnight is recommended.
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Note: The cream and be substituted with condensed milk and/or heavy cream.
The recipes above are easy to follow and you will surely enjoy the assembly process. Try out different things to personalize your peppermint crisp tart such as increasing the peppermint crisp chocolate, using some dark chocolate, or even adding cocoa powder to the caramel flavoured filling. We hope that you have enjoyed your first self-made peppermint crisp tart with condensed milk.
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