Peppermint Crisp Tart

Tuesday, July 08, 2025

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"Life is always better when your dessert is
mint-ally perfect"


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While I was born and raised in Botswana, this South African classic is one of my favourites. I have fond memories of my aunty (Lala, yes, that's what I proudly call her) making it and her always-loved Peppermint Crisp chocolates. 

I've been sitting on this recipe for a while now, lost in my drafts. My followers on Instagram voted for this to be the following recipe I post, so here it is. Now, this dessert is so easy to make; it comes together quickly with no fuss and no worries about baking times. It's a cold dessert that always hits the spot on a hot day. 
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I made it in individual cups, elevating the dessert and tea table. You can make it in any deep dish you prefer; a transparent dish is better because you can see the beautiful layers if you'd like to serve it family-style. 


Peppermint Crisp is the chocolate traditionally used in this dessert, which is where it gets its name. This mint chocolate bar is no ordinary mint chocolate; it consists of a bright green, crispy, minty filling covered in milk chocolate. These chocolates are typically found in the international food aisle, often with a dedicated section for South African products.  
 
Important note: Unfortunately, this classic go-to is on the boycott list, so any alternative mint chocolate bars would also work for this recipe.
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Tennis Biscuits are another South African classic that may not be sold worldwide, but you can find them in international food sections of certain supermarkets. They are thin, square, coconut-flavoured tea biscuits. These can be substituted with plain vanilla biscuits or digestives. If you want to go the extra mile, sprinkle 1/4 cup of toasted desiccated coconut on top of the biscuit layers (if you're making a family-style dessert), or mix it into your crushed biscuits if you're making individual dessert cups. 

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 TikTok

 

@spicyfusionkitchen Peppermint Crisp Tart 🤤 Classic South African dessert 👀 Perfect for summer 🌞 Just substitute the Peppermint Crisp Chocolates for regular mint chocolates 🍫 #peppermintcrisptart #peppermintcrispdessert #mintchocolate #nobakedessert #nobakerecipe #caramel #dessert #desserttiktok #dessertrecipe #summer #summerdessert #bbq #quickrecipes #teatable #desserttable #uk #food #FoodTok #foodblogger #botswana #southafrica #tiktokbotswana #uk #tiktokuk #fyp #foryoupage #tiktokfood #tiktokbw #spicyfusionkitchen #Recipe #foryoupage❤️❤️ #tiktoksouthafrica #tiktokbotswana🇧🇼tiktoksouthafrica🇿🇦 #fypツ #fypviral #sama28 ♬ Pieces (Solo Piano Version) - Danilo Stankovic



Ingredients

 

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1 packet of Tennis Biscuits (200g)
3 Mint Chocolate Bars (147g) 
500ml Fresh Cream (or Heavy Whipping Cream)
1 Tin Caramel Treat or Dulce De Leche (395g)

Garnish: 

1 Packet Mini Tennis Biscuits (50g) - optional 
Handful of Fresh Mint Leaves


Method With Step-By-Step Pictures

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1. Mix the caramel with a spoon or whisk in a mixing bowl to soften it. Set aside.

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2. In another mixing bowl, whip the fresh cream (heavy cream) until it reaches a stiff peak. Do not overwhip, or the cream will split.

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3. Add the caramel to the bowl with the whipped cream and fold it until smooth and combined. Set this aside.

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4. Grate the peppermint crisp chocolate; keep this aside. 

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5. If you're making individual dessert cups, follow this next step; if you're making a family-serving dessert, keep the tennis biscuits whole. Add the tennis biscuits to a food processor and grind them until they are crushed. You don't have to use a food processor; you can add the biscuits to a zip-lock bag and smash them with a rolling pin. 

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6. Now, it's time to layer your dessert. You can make individual servings in dessert cups or layer the dessert in a serving dish (approximately 25cm x 20cm). Start with a layer of crushed tennish biscuits or whole tennis biscuits. Spread about half of the cream mixture over the tennis biscuits. Top generously with the grated peppermint crisp chocolate. Repeat this by adding another layer of tennis biscuits (whole or crushed) and topping it with the second half of the cream mixture. Smooth over using the back of a spoon or an offset spatula. Sprinkle the top of the tart with the grated peppermint crisp chocolate. 

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7. Allow the tart to set in the fridge for at least 2 hours before serving. 


Method 


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  1. Mix the caramel with a spoon or whisk in a mixing bowl to soften it. Set aside.
  2. In another mixing bowl, whip the fresh cream (heavy cream) until it reaches a stiff peak. Do not overwhip, or the cream will split.
  3. Add the caramel to the bowl with the whipped cream and fold it until smooth and combined. Set this aside.
  4. Grate the peppermint crisp chocolate and set it aside. 
  5. If you're making individual dessert cups, follow this next step; if you're making a family-serving dessert, keep the tennis biscuits whole. Add the tennis biscuits to a food processor and grind them until they are crushed. You don't have to use a food processor; you can add the biscuits to a zip-lock bag and smash them with a rolling pin.
  6. Now, it's time to layer your dessert. You can make individual servings in dessert cups or layer the dessert in a serving dish (approximately 25cm x 20cm). Start with a layer of crushed tennish biscuits or whole tennis biscuits. Spread about half of the cream mixture over the tennis biscuits. Top generously with the grated peppermint crisp chocolate. Repeat this by adding another layer of tennis biscuits (whole or crushed) and topping it with the second half of the cream mixture. Smooth over using the back of a spoon or an offset spatula. Sprinkle the top of the tart with the grated peppermint crisp chocolate.
  7. Allow the tart to set in the fridge for at least 2 hours before serving. 


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