Peppermint crisp fridge tart

Peppermint crisp fridge tart is the ultimate in sweet indulgence. Luscious whipped cream mixed with caramelised condensed milk, layered on coconut biscuits and covered in grated peppermint chocolate. As a bonus, there is no cooking required. Just leave it to set in the fridge for an hour or two before eating - if you can wait that long!

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• Peppermint Crisp Fridge Tart
• What is a Peppermint Crisp Fridge Tart?
• Ingredients for Peppermint Crisp Fridge Tart
• How to make peppermint crisp fridge tart
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• Related recipes
• 📋The recipe

Peppermint Crisp Fridge Tart

My daughter came to visit this week and we got to chatting about things that are commonplace in South Africa, but not readily available in England. One of the things we came up with was the most iconic of all South African desserts - a Peppermint Crisp Fridge Tart.

Just the thought of it set our taste buds tingling, and we just had to make one. Unfortunately, 2 out of the 4 main ingredients are not available in the shops in the UK so we had to improvise with local substitutes, but I think it turned out pretty well. #EatentoomuchnowIfeelsick.

Even though it looks as though you spent hours making it, this is really a very simple dish to make and you can have it chilling in the fridge in less than 15 minutes. There's absolutely no baking involved, and the hardest work is whipping double cream into stiff peaks.

What is a Peppermint Crisp Fridge Tart?

A Peppermint Crisp Fridge Tart is a decadent, sweet, creamy dessert, made by mixing whipped cream and caramelised condensed milk with grated peppermint crisp chocolate and layering it between crispy coconut-flavoured biscuits. The cream and caramel mixture gets absorbed into the biscuits as the tart chills, giving them a softer, more cake-like texture.

South Africa is well known for its fridge tarts (why not try this recipe for pineapple fridge tart?) and this is one of the easiest fridge tarts to make. It literally takes 15 minutes from start to tart. The hardest part is waiting for it to set in the fridge afterwards.

A peppermint crisp is a chocolate bar filled with cylinders of crispy mint-flavoured cracknel, which was invented in South Africa by Wilson/Rowntree and is now made by Nestle. Peppermint crisps are only sold in the shops in South Africa, Australia and New Zealand but they are available in the UK on Amazon.

Even though Amazon offers free next-day delivery with Prime, we couldn't wait, so we decided that a Peppermint Aero would have to suffice as a substitute. Taste-wise the Aero works a treat, but the crackle that you would get from the peppermint crisp is missing.

The next ingredient we needed was Bakers Tennis Biscuits. These biscuits have a lovely coconut/caramel flavour. The nearest substitute we could find was a packet of Nice biscuits so we used those instead.

Ingredients for Peppermint Crisp Fridge Tart

This recipe is sufficient for a 5 x 8-inch baking dish, or you could make approximately 8 smaller individual dishes.

You can get the complete list of ingredients and full instructions for making this peppermint crisp fridge tart on the printable recipe card further down the post.

• Double Cream - it has to be double cream or whipping cream so that it will thicken when you beat it. Single cream won't thicken properly.
• Caramel condensed milk - you need the tin that is pre-caramelised. Don't buy normal condensed milk unless you are going to caramelise it yourself. You can follow these instructions on how to Make Caramel from Sweetened Condensed Milk if you want to do it yourself. But honestly, it's so much easier (and safer) to buy it ready-made.
• Peppermint Crisp chocolate (substitute with Peppermint Aero)
• Bakers Tennis Biscuits - substitute with Nice biscuits in the UK. I believe in the US, the closest substitute would be Graham crackers, and I've also seen this tart made with Biscoff biscuits.
• Peppermint essence

How to make peppermint crisp fridge tart

Make the filling

• Whip the cream until soft peaks form. Don't over-whisk or you will end up with butter.
• Mix in the caramel condensed milk.
• Mix in ½ teaspoon peppermint essence and taste to ensure the flavour of the peppermint comes through. I used Morrison's own brand American Peppermint Essence and ½ teaspoon was just about right. If you like a more minty taste, add a drop or two extra.
• I used a large Aerobar. Grate the entire bar and mix half of it into the cream and condensed milk. Reserve the other half to sprinkle on top.

Assemble the tart

You can use a large single dish, as I have done here, or you can make approximately 8 individual smaller dishes. The number of smaller dishes you can make will obviously depend on the size of your dishes.

• Place a layer of Tennis/Nice biscuits on the bottom of your dish. Break the biscuits as needed to cover the base completely.
• Spread half of the cream/caramel mix over the biscuits.
• Repeat with another layer of biscuits. You may find that you don't need to use an entire packet of biscuits.
• Layer the remaining cream/caramel mix on top
• Sprinkle the remaining grated chocolate over the tart
• Place the tart in the fridge and leave to set for at least 2 hours. This will ensure the biscuits have time to soften and swell slightly in the cream mixture.
• Decorate with springs of fresh mint (optional)

For those of you who are watching your weight, look away now. I calculated the calorie count using an online nutrition calculator and it works out at 452 calories per slice, based on cutting the tart into 8 slices.

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📋The recipe

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