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 let it set in the fridge for an hour or two before eating – if you can wait that long!
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.
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 between crispy coconut biscuits.
South Africa is well known for its fridge tarts, 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 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 2 x 9-inch foil pie dish. I used round ones but you can also use square ones of a similar size. You can obviously also make this in your favourite baking dish – I used disposable foil dishes because my daughter was taking them home with her.
You will need the following ingredients. You can get the complete detailed recipe in 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 following 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)
- Peppermint essence
How to make peppermint 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.
- Grate one of the peppermint crisp / aero bars and mix in.
- Mix in 1/2 teaspoon peppermint essence and taste to make sure the flavour of the peppermint comes through. I used Morrison’s own brand American Peppermint Essence and 1/2 teaspoon was just about right.
Assemble the tart
- 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
- Layer the remaining cream/caramel mix on top
- Grate the other 2 chocolate bars and sprinkle one on top of each tart.
- Place the tarts in the fridge and leave to set for at least 2 hours. This will ensure that the biscuits have time to soften and swell slightly in the cream mixture.
For those of you who are watching your weight, look away now. I calculated the calorie count using an on-line nutrition calculator and it works out at 330 calories per slice based cutting each tart into 8 slices.
If you want more sweetness you could browse through my other dessert recipes.
- Milk Tart is a traditional South African tea-time favourite, very similar to an English custard tart.
- Or if you are looking for something chocolatey, why not try Chocolate Magic Cake. This is a simple recipe, mixed in one bowl, but when it bakes it separates into three distinct layers.
- And let’s not forget the classic Homemade Cream Puffs – choux pastry buns filled with whipped cream. The ultimate in indulgence.
- THE most delicious Black Forest Trifle you will ever eat. Chocolate swiss roll, soaked in cherry brandy and covered in homemade chocolate custard and cream. Trifle is not just for Christmas!!!!
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To make a peppermint crisp tart you will need the following equipment:
- Mixing bowl – I like these bowls because they have a lip for easy pouring
- Baking dish – I used a disposable foil dish because my daughter wanted to take it home with her. The oblong or square shape would work well for this because the biscuits would be easier to fit in.
- Hand mixer – for mixing
- Peppermint Crisp (you can substitute with mint aero)
- Bakers Tennis Biscuits (you can substitute with Nice biscuits). I’ve added this link so you can see what the packet looks like, but quite frankly at the price they are charging, I’d use Nice biscuits!
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Watch how to make it
This recipe was number 2 on my top 10 recipes for December 2019
Recipe – Peppermint Crisp Fridge Tart
Peppermint Crisp Fridge Tart
- 2 284 ml tubs (10 fl oz each) Double Cream
- 1 397 g tin Caramel Condensed Milk
- 2 packets Nice biscuits (original recipe uses Tennis biscuits)
- 3 35g bars Peppermint Aero (original recipe uses Peppermint Crisp)
- ½ teaspoon Peppermint Essence
- Whip the cream until soft peaks form
- Add caramel and peppermint essence and mix together
- Grate 1 of the chocolate bars and mix in.
- Arrange a layer of biscuits on the bottom of 2 tart dishes
- Spread half the cream/caramel mixture evenly across both dishes
- Repeat with a second layer of biscuits and the remainder of the cream/caramel
- Grate the remaining bars of chocolate and sprinkle over the top
- Allow to chill in the fridge for at least 2 hours
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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