• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Foodle Club

  • Recipe Index
  • All Recipes (date order)
  • Convert grams to cups
  • How to guides
  • Collections
  • About
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • All Recipes (date order)
  • Convert grams to cups
  • How to guides
  • Collections
  • About
  • Mobile Menu

    • Facebook
  • ×
    • A sqiuare piece of coconut marshmallow wee-bix slice on a whte plate.
      Coconut marshmallow Weet-bix slice
    • Pieces of air fried chicken on a white serving platter with bowls of salad in the background.
      Air fryer barbeque chicken - with a chutney glaze
    • A dish of pork and apple casserole on a table with mashed potatoes an broad beans.
      Slow-cooked pork and apple casserole with brandy gravy
    • A dish of chicken aloo matar with Indian green beans in the foreground.
      Chicken Aloo Matar (one pot chicken, potato and pea curry)
    • Pea and broad bean salad in a bue serving dish.
      Green pea and broad bean salad
    • A white serving dish filled with creamy mushroom pasta salad.
      Creamy mushroom pasta salad - with a tangy twist
    • A spoonful of sweet and sour dipping sauce being lifted from a small bowl.
      Quick and easy sweet and sour dipping sauce
    • A crispy prawn spring roll that has been dipped in dipping sauce.
      Crispy prawn spring rolls
    • Slices of chocolate loaf cake with a covering of chocolate.
      Chocolate ice cream loaf cake
    • Sliced pot roast of brisket on a serving platter, garnished with rosemary, with potatoes and carrots on the side.
      Braised brisket pot roast with tasty capsicum gravy
    • A dish of meatballs in curried onion sauce on a table next to a bowl of peas and a dish of rice.
      South African-style curried meatballs - oven-baked in rich gravy
    • A cream scone cut in half, spread with butter and topped with strawberry compote.
      Strawberry cream scones - no butter needed
    Home » Recipes » Cakes, biscuits and dessert recipes

    Peppermint crisp fridge tart

    Published: Jul 27, 2019 · Modified: May 30, 2024 by VJ · This post may contain affiliate links · 9 Comments

    Jump to recipe Jump to video

    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!

    A glass dish filled with peppermint crisp fridge tart, topped with a sprig of mint.
    Jump to:
    • Peppermint Crisp Fridge Tart
    • What is a Peppermint Crisp Fridge Tart?
    • Ingredients for Peppermint Crisp Fridge Tart
    • How to make peppermint crisp fridge tart
    • Save for later
    • 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.

    A spoonful of peppermint crisp fridge tart.

    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.

    Ingredients for peppermint crisp fridge tart.
    • 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

    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 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.

    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. 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.

    If you'd like to be notified of new recipes, why not subscribe to my newsletter? To say thank you, you will receive a free recipe e-book containing some of my most popular cakes and desserts.

    Overhead shot of a dish of peppermint crisp fridge tart next to two smaller individual dishes.

    Save for later

    If you would like to make this recipe for peppermint crisp fridge tart, why not pin it to one of your Pinterest boards so you can find it easily later? Just click on the image below.

    Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.

    Related recipes

    Visit my cakes, biscuits and dessert recipes page for these and other delicious desserts:

    • A slice of milk tart on a plate.
      Traditional South African milk tart
    • Citrus cheesecake with Greek yoghurt
    • A slice of lemon meringue pie on a plate.
      Easy Lemon Meringue Pie - with a cookie crumb crust
    • A slice of double passion fruit cheesecake on a plate.
      Passion fruit cheesecake (no cheese)

    📋The recipe

    A glass dish filled with peppermint crisp fridge tart, topped with a sprig of mint.

    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 let it set in the fridge for an hour or two before eating - if you can wait that long!
    Recipe by: Veronica
    Baking, Dessert, Party
    Any, South African
    Calories 452
    Prep 15 minutes minutes
    Chilling time 2 hours hours
    Cook 0 minutes minutes
    Total Time 2 hours hours 15 minutes minutes
    Servings: 1 5" x 8" tart
    Print Pin Comment Bookmark Saved!
    Prevent your screen from going dark
    5 from 12 votes

    (Click the stars to rate this recipe)

    Equipment

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

    Ingredients

    • 1 cup Double Cream
    • 1 397 g tin Caramel Condensed Milk
    • 1 packet Nice biscuits
    • 1 large Peppermint Aero bar
    • ½ teaspoon Peppermint Essence

    Instructions

    • Whip the cream until stiff peaks form.
      1 cup Double Cream
    • Add caramel and peppermint essence to the cream and mix well to combine.
      1 397 g tin Caramel Condensed Milk, ½ teaspoon Peppermint Essence
    • Grate the Aero chocolate bar and mix half into the cream and caramel mixture.
      1 large Peppermint Aero bar
    • Arrange a layer of biscuits on the bottom of a tart dish. Break the biscuits into smaller pieces to fill in any gaps.
      1 packet Nice biscuits
    • 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

    Notes

    I used a 5" x 8" baking dish or 8 individual ramekins.
    Be careful not to overwhip the cream or it will turn into butter.  You are looking for a stiff-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.
    You may find that you don't need to use the entire pack of biscuits.
    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 | Carbohydrates - 52.2g | Protein - 7.3g | Fat - 24.4g | Saturated Fat - 13g | Cholesterol - 77mg | Sodium - 133mg | Potassium - 29mg | Fiber - 0.5g | Sugar - 37.5g | Calcium - 190mg

    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.

    Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.
    All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.
    Tried this recipe?If you made this recipe I'd love it if you could leave me a comment and let me know how it went!
    Share on Facebook Share on Twitter

    If you made this recipe and enjoyed it, I'd love it if you could give me a star rating in the comments below. And if you'd like to get in touch, you can email me at [email protected]. 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!

    If you'd like to continue browsing, just click on this link to all my recipes.

    More Cake, biscuit and dessert recipes

    • A slice of baked yoghurt cheesecake on a plate, topped with blueberry compote.
      Easy baked yoghurt cheesecake with blueberry compote
    • A slilver cake dish filled with choc chip meringue cookies.
      Crispy choc chip nut meringue cookies
    • A slice of sticky toffee pudding traybake with toffee sauce glaze on a glass serving platter.
      Easy sticky toffee pudding traybake with toffee sauce glaze
    • A slice of strawberry mascarpone cake on a blue patterned plate with a cake fork.
      Mascarpone strawberry cake (no butter)
    339 shares
    • Share on Facebook55
    • Tweet

    About VJ

    Before I started my food blog 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, mostly made from scratch, using everyday pantry ingredients.

    Reader Interactions

    Comments

      5 from 12 votes (5 ratings without comment)

      Did you make this recipe? Let me know! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Anel van Zyl

      May 15, 2021 at 2:53 pm

      5 stars
      Love how easy this recipe is! I changed it a bit, toasted the crushed Nice biscuit in a pan for a more authentic Tennis Biscuit colour, added some butter and froze the biscuit layer for 30 mins before adding the cream mixture to it!! English in-laws loved it!!

      Reply
      • VJ

        May 16, 2021 at 9:20 am

        Thanks for letting me know. I love feedback like this 🙂

        Reply
    2. Eb Gargano | Easy Peasy Foodie

      March 18, 2020 at 4:33 pm

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

      Reply
    3. Chloe Edges

      March 16, 2020 at 10:33 am

      5 stars
      Looks and sounds gorgeous!

      Reply
    4. Michelle Rolfe

      March 10, 2020 at 7:55 pm

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

      Reply
    5. Choclette

      March 10, 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

        March 10, 2020 at 5:27 pm

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

        Reply
    6. VJ

      August 21, 2019 at 5:58 pm

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

      Reply
    7. Carol

      August 21, 2019 at 5:03 pm

      5 stars
      A perfect dessert. Light and very tasty.

      Reply

    Primary Sidebar

    A picture of Veronica in the garden in front of a pink-flowering shrub.

    Hi, I'm Veronica! Welcome to my little kitchen. Step inside and browse my collection of recipes collected over the years.

    More about me →

    Readers favourites

    These are my most viewed recipes:

    • Sliced silverside on a plate with carrots and potatoes.
      Slow-cooker beef silverside
    • Slices of oven-baked gammon on a serving dish.
      Easy oven-baked gammon
    • Overhead shot of a white serving bowl filled with beef and kidney stew. There is a large wooden spoon at the side of the bowl.
      Slow-cooker beef and kidney stew
    • A slice of bacon and egg pie on a plate
      Proper bacon and egg pie
    • A pile of crusty German bread rolls.
      Crusty German bread rolls (Brotchen)
    • A dish of twice-cooked pork belly garnished with sesame seeds and spring onions.
      Twice cooked pork belly - with a sticky glaze

    Footer

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer

    Subscribe

    • Subscribe to my newsletter and get a free recipe ebook.

    Contact

    • Contact

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2025 www.foodleclub.com

    Copyright © 2025 Foodleclub.com

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.