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!
- What is a Peppermint Crisp Fridge Tart?
- Ingredients – all the ingredients you will need
- Steps – how to make it
- Equipment – kitchen equipment you will need
- Video – watch how to make it
- Recipe – get the printable recipe card
- Related Recipes – other recipes you may like
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. It is only sold in the shops in South Africa, Australia and New Zealand but it is 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.
How to make 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:
- 2 x 284 ml Double Cream
- 1 x 397 g Caramel condensed milk
- 3 x 35g bars Peppermint Crisp chocolate (substitute with Peppermint Aero)
- 2 packets Bakers Tennis Biscuits (substitute with Nice biscuits)
- Peppermint essence
Whip the cream until soft peaks form. Don’t over-whisk or you will end up with butter.
Next mix in the caramel condensed milk. Don’t use normal condensed milk – this won’t give the right taste or consistency. You need to get the tin that has been pre-caramelised. If you don’t have caramel condensed milk to hand, you can make from normal condensed milk by following these instructions on how to Make Caramel from Sweetened Condensed Milk, but honestly it’s so much easier (and safer) to buy it ready made.
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.
Place a layer of Tennis/Nice biscuits on the bottom of your dish. Break the biscuits as needed to cover the base completely.
Layer half of the cream/caramel mix over the biscuits.
Repeat with another layer of biscuits and the remaining cream/caramel mix.
Grate the other 2 chocolate bars and sprinkle on top of each tart.
Put 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.
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 one in below would be ideal.
- Hand mixer – for mixing
- Peppermint Crisp (you can substitute with mint aero)
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Watch how to make it
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
The calorie count has been calculated using an on-line calculator and is provided for information purposes only. If the calorie count is important to you, you should consider calculating it yourself, using your preferred tool.
If you made this recipe and enjoyed it, please rate it in the comments below. I’d love to know how it went.
If you want more sweetness you can browse my other dessert recipes. These are my particular favourites
Crispy sweetcrust pastry filled with creamy custard and sprinkled with cinnamon
Fudgy base, covered with creamy ganache and topped off with a layer of super soft sponge. All made out of one batter mix.
Light-as-a-feather choux pastry, filled with whipped cream and dusted with icing sugar.
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