Peppermint Crisp Tart: An Easy No Bake South African Fridge Dessert

Peppermint Crisp Tart

There is a dessert in South Africa that turns up at nearly every family gathering, birthday table, and Sunday lunch, and it never needs the oven.

this …

Peppermint Crisp Tart is a no bake fridge tart built from layers of crisp coconut biscuits and a silky caramel cream, scattered with shards of mint chocolate that crackle against the soft filling.

Its green and gold colors even echo the Springboks, which is the kind of patriotic detail that makes South Africans smile when the tart lands on the table.

It is also a dessert tied to memory. In the original recipe’s story, the author remembers high school afternoons in South Africa, sharing cappuccinos and generous slices with a best friend at a waterfront restaurant, and making the same tart at home when pocket money was tight, eating it with instant coffee instead.

Years later, after living on different continents, the friend moved to Chicago, about six hours away, and visited soon after.

They shared a slice side by side for the first time in decades, this time in a backyard with wine or an espresso martini instead of instant coffee. That story says something true about this tart.

It tastes like a celebration, yet it costs very little and asks almost nothing of the cook.

Why This No Bake Fridge Tart Wins People Over

Nothing compares to the contrast at work here. The biscuits stay slightly crisp and coconut scented under the weight of the cream, the caramel layer is soft and rich, and the peppermint pieces add a cool crunch that cuts through all that sweetness.

Every spoonful gives you soft and crunchy at the same time, which is exactly why this dessert shows up again and again.

The look of the tart is part of the appeal too. Between the green peppermint shards and the pale gold cream, it carries a patriotic palette that South Africans associate with the Springboks, which makes it an easy dessert for a game day, a birthday, or a long weekend lunch.

A few practical reasons keep it in constant rotation:

• Most of the work is chilling. The hands on assembly takes well under half an hour, then the refrigerator does the rest.
• It needs four ingredients and no baking, so there is no oven temperature to watch and no cake to sink.
• It can be made the day before, which makes it a calm choice for a party.
• It serves 6 comfortably from a 7 by 10 inch dish, and it slices neatly straight from the refrigerator.

It is also forgiving. If a few caramel swirls remain in the cream, that is fine. They add character and pockets of flavor rather than ruining anything.

Ingredients for Peppermint Crisp Tart

This is the full list for one 7 by 10 inch tart serving 6 people. The recipe uses four ingredients, and the brand notes below matter more than they usually do, because the texture of each one carries the dessert.

Two of the four ingredients deserve a closer look before you shop. The caramel should be thick enough to spoon, not thin enough to pour, and the peppermint bars should be the real ones if you can find them, because their crunchy mint filling is what gives this tart its name.

Substitutions for Shoppers in the United States

Authentic South African ingredients can be hard to find in the United States, although they are becoming easier to source. Substitutes do not fully match the originals, but they still make a tart worth serving.

• Heavy whipping cream: easy to find, and it forms the creamy base without any compromise.
• Caramel Treat: the traditional filling in South Africa. Canned dulce de leche from most U.S. grocery stores can stand in. The original author prefers Nestlé Caramel Treat when it is available. Whichever brand you buy, it should be thick and spoonable rather than pourable.
• Tennis Biscuits: crisp and coconut flavored, and genuinely difficult to match. Lil’ Dutch Maid Coconut Bar Cookies are the closest option, or use any crisp coconut flavored biscuit. The real biscuits are worth the effort or the shipping cost if you can get them.
• Peppermint Crisp bars: green, minty candy pieces coated in milk chocolate, intensely flavored and crunchy, and the hardest ingredient to find or replace. Andes Mints have been used in desperation, and they add a minty layer with a different texture, but nothing compares to the real bars.

How to Make Peppermint Crisp Tart Step by Step

The method is short. The only place where attention really matters is the bowl of cream, so stay close to it while it whips.

1. Soften the caramel. In a small bowl, mix the dulce de leche for about a minute until it loosens slightly.
2. Whip the cream. In a separate bowl, whip the heavy cream to stiff peaks, being careful not to over mix. Be patient and do not walk away, because overwhipped cream turns grainy and will not fold smoothly.
3. Fold them together. Fold the softened dulce de leche into the whipped cream until smooth and evenly blended. A few caramel swirls are perfectly acceptable and add character and flavor.
4. Chop the chocolate. Chop, break, or grate the Peppermint Crisp bars into small pieces. A couple of brief pulses in a food processor works well, but keep the pieces coarse enough to retain their crunch. Fold half of the pieces into the cream mixture and set the rest aside for the topping.
5. Layer the tart. Line the bottom of a square or rectangular dish, about 7 by 10 inches, with a single layer of Tennis Biscuits. Cut a few biscuits to fill any gaps. Spread half of the cream mixture evenly over the biscuits, add a second layer of Tennis Biscuits, then spread the remaining cream mixture on top. An offset spatula makes this neat and quick.
6. Top and chill. Sprinkle the reserved peppermint pieces over the surface, cover loosely with cling wrap or a lid, and refrigerate for at least 2 hours, until set. Overnight chilling is even better.

There is nothing delicate about the assembly. Once the cream is folded, the layering takes a few minutes and the refrigerator handles everything else.

Recipe Card at a Glance

The recipe lists a prep time and a chill time, which is all you need for a dessert that never sees heat.

Tips for a Tart That Sets Beautifully

• Whip to stiff peaks, then stop. The cream should hold its shape without looking dry or curdled.
• Stir the caramel before folding. Cold, stiff caramel will not blend evenly into whipped cream.
• Keep the chocolate pieces coarse. Fine crumbs disappear into the cream and you lose the signature crunch.
• Fill the gaps in the biscuit layer with cut pieces so the base holds together when you slice it.
• Cover loosely rather than tightly, so the topping stays where you put it.
• Give it the full 2 hours at minimum. A tart sliced too early slumps on the plate.

The flavor is only part of why this dessert is so loved. It is the memory attached to it that makes it excellent, and that is the kind of thing no substitution can replace.

Serving and Make Ahead Notes

This is a fridge tart, so it is at its best cold, straight from the refrigerator, sliced with a sharp knife wiped clean between cuts. Serve it with strong coffee, a glass of wine, or an espresso martini if you are feeling festive.

It is also an easy dessert to make the day before an event. Assemble it, cover it loosely, and let the refrigerator do the work overnight.

• Serve it after a big Sunday lunch, when a cold, rich slice is exactly what everyone wants.
• Bring it to a cookout or potluck, where a no bake dessert that slices cleanly is always welcome.
• Keep it in mind for game day, when the green and gold look fits the occasion.

If you want a second mint and chocolate dessert on the same table, this Chocolate Peppermint Cheesecake is a natural companion. And if you would like to compare versions, the original Peppermint Crisp Tart recipe is the one this adaptation follows, with its layers of Tennis Biscuits, caramel cream, and peppermint shards.

Keep this Peppermint Crisp Tart saved for the next birthday, cookout, or holiday table. It is easily one of the most beloved desserts in South Africa, and once that minty crunch meets the silky caramel cream, you will understand why it never lasts long at any gathering.

FAQs

Peppermint Crisp Tart

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

Peppermint Crisp Tart There is a dessert in South Africa that turns up at nearly every family gathering, birthday table, and Sunday lunch, and it never needs the oven. Peppermint Crisp Tart is a no bake fridge tart built from layers of crisp coconut biscuits and a silky caramel cream, scattered with shards of mint chocolate that crackle against the soft filling.

• Total Time: 20 minutes
• Yield: 6 1x

Ingredients

Scale 1x2x3x

1 pack tennis biscuits
2 cups heavy whipping cream
1 can dulce de leche
3 peppermint crisp bars

Cook Mode Prevent your screen from going dark

Instructions

1-In a small bowl, mix the dulce: In a small bowl, mix the dulce de leche for about a minute to soften. In a separate bowl, whip the heavy cream until stiff peaks form, being careful not to over-mix. Fold the softened dulce de leche into the whipped cream until smooth.
2-Chop, break, or grate the peppermint crisp: Chop, break, or grate the peppermint crisp bars into small pieces. (A couple of pulses in a food processor works well too.) Fold half of the peppermint crisp pieces into the cream mixture and set the rest aside.
3-Line the bottom of a square or: Line the bottom of a square or rectangular baking dish (such as 7″ × 10″) with tennis biscuits. Spread half of the cream mixture evenly over the biscuits.
4-Add another layer of tennis biscuits, followed: Add another layer of tennis biscuits, followed by the remaining cream mixture. Spread evenly with an offset spatula.
5-Sprinkle the remaining peppermint crisp over the: Sprinkle the remaining peppermint crisp over the top and refrigerate for at least 2 hours before serving.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

• Prep Time: 20 min
• Method: no_cook