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Home » Cakes, Cookies and Desserts » Peppermint Crisp Fridge Tart

Peppermint Crisp Fridge Tart

Date : July 2019 VJ 7 people have commented

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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!

A slice of peppermint fridge tart on a plate.
Table Of Contents
  • Peppermint Crisp Fridge Tart
  • What is a Peppermint Crisp Fridge Tart?
  • Ingredients for Peppermint Crisp Fridge Tart
  • How to make peppermint fridge tart
  • You may also like these other sweet treats ….
  • Pin for later
  • Recipe – Peppermint Crisp Fridge Tart

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 5 x 8-inch baking dish.

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. If you want a REALLY sweet dessert you can use the entire tin, but I think that 3/4 of the tin is sufficient
  • 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

Steps for mixing the tart
  • 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 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. If you like a more minty taste, add a drop or two extra.
  • I used a large Aeorbar. 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

Step for assembling 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
  • 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 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 452 calories per slice based cutting the tart into 8 slices.

A slice of peppermint crisp fridge tart.

You may also like these other sweet treats ….

  • 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!!!!
  • This citrus cheesecake is made with greek yoghurt to keep it light. It’s brimming with the flavour of oranges, lemons and limes.
  • Koeksisters – my version uses only 2 ingredients for the dough!
  • Classic lemon meringue pie – tangy lemon filling topped with creamy meringue on a crispy cookie crumb base.

Or why not just have a browse through all my sweet treats and see what else I’ve been cooking.

If you want to keep up-to-date with my latest recipes why not follow along on Facebook or Pinterest. And don’t forget to subscribe to my mailing list so you can get your FREE COOKERY BOOK

Convert grams to cups

To help you convert your recipe measurements, I have created a handy Cookery Conversion Calculator which will convert ingredients between grams, ounces, tablespoons, cups and millilitres. I hope you will find it useful.

If you live at a high altitude you may find you need to adjust your baking recipes to compensate for this. You can read about how to do this in this post on baking at high altitudes.

Pin for later

Why not pin this recipe for peppermint fridge tart so you can make it later. Just click on the image below.

This recipe was number 2 on my top 10 recipes for December 2019

Recipe – Peppermint Crisp Fridge Tart

A slice of peppermint fridge tart on a plate.

Peppermint Fridge Tart

Cream and caramel combined with peppermint chocolate, layered between coconut biscuits. The ultimate indulgent dessert.
Recipe by: Veronica

(Click the stars to rate this recipe)

5 from 6 votes
Baking, Dessert, Party
Any, South African
Prep 15 minutes
Chilling time 2 hours
Cook 0 minutes
Total Time 2 hours 15 minutes
Print recipe Pin me for later Leave a comment
Adjustable servings – hover to scale: 1 5″ x 8″ tart

Equipment

  • 5" x 8" baking dish
  • Mixing bowl
  • Whisk or hand beater
  • Spatula

Ingredients

  • 300 ml Double Cream
  • 1 397 g tin Caramel Condensed Milk 3/4 will be sufficient unless you would like the tart to be really sweet
  • 1 packet Nice biscuits
  • 1 large Peppermint Aero bar
  • ½ teaspoon Peppermint Essence

Instructions

  • Whip the cream until soft peaks form
  • Add caramel and peppermint essence and mix together
  • Grate the Aero chocolate bar and mix half into the cream and caramel mixture.
  • Arrange a layer of biscuits on the bottom of a tart dish
  • Spread half the cream/caramel mixture evenly across the biscuits
  • Repeat with a second layer of biscuits and the remainder of the cream/caramel
  • Sprinkle the remaining grated chocolate over the top
  • Allow to chill in the fridge for at least 2 hours

Video

Notes

I used a 5″ x 8″ baking dish.
Be careful not to overwhip the cream or it will turn into butter.  You are looking for a soft-peak consistency.
Taste the mixture after adding the peppermint essence to ensure you have sufficient peppermint flavour.  If you need more you can add 1 drop at a time until the desired flavour is reached.
This has to chill in the fridge for at least 2 hours (preferably overnight).  This will give the biscuits time to soften in the cream mixture.
The calorie information is per slice based on 8 slices

Nutrition

Calories – 452kcal

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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If you made this recipe and enjoyed it, please don’t forget to give me a star rating in the comments below. And if you’d like to get in touch, you can email me on foodleclub1@gmail.com. I’d love to hear from you. And don’t forget to subscribe to my mailing list so you can grab yourself a copy of my FREE COOKBOOK!

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This recipe has been shared with #CookBlogShare

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Filed Under: All Recipes, Cakes, Cookies and Desserts, Trending

About VJ

In my previous life, I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, and you'll probably find a little South African influence creeping in due to the many years I spent there.

Previous Post: « Crepe cannelloni with meat sauce and cheese
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Reader Interactions

Comments

  1. Eb Gargano | Easy Peasy Foodie

    18 March 2020 at 4:33 pm

    5 stars
    Love a no-cook dessert – especially if it involves chocolate and mint!

    Reply
  2. Chloe Edges

    16 March 2020 at 10:33 am

    5 stars
    Looks and sounds gorgeous!

    Reply
  3. Michelle Rolfe

    10 March 2020 at 7:55 pm

    5 stars
    Sounds lovely, i love peppermint in any form. Thanks for linking up to #CookBlogShare. Michelle

    Reply
  4. Choclette

    10 March 2020 at 2:29 pm

    5 stars
    Oh my! That looks like total decadence on a plate. AND I want some. Pinned. #CookBlogShare

    Reply
    • VJ

      10 March 2020 at 5:27 pm

      You won’t be sorry (well, your waistline might be 🙂 )

      Reply
  5. VJ

    21 August 2019 at 5:58 pm

    5 stars
    Thanks Carol, I think the peppermint flavour cuts through the sweetness.

    Reply
  6. Carol

    21 August 2019 at 5:03 pm

    5 stars
    A perfect dessert. Light and very tasty.

    Reply

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In my previous life, I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, and you'll probably find a little South African influence creeping in due to the many years I spent there.

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