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Peppermint Crispt Tart

This is the best Peppermint Crisp tart recipe and it is one of South Africa’s most loved dessert recipes. We cannot imagine a braai, lunch or dinner where a Peppermint Crisp tart wouldn’t be a hit.

INGREDIENTS

2 packets tennis biscuits.
1 x 380g tin caramel, softened.
250ml (1 cup) fresh cream, lightly beaten.
1 x 100g slab peppermint crisp chocolate grated.

INSTRUCTIONS

    Grease a 30cm x 15cm tart dish.
    Arrange a layer of biscuits in the base of the dish.
    Mix together the caramel and creamand spoon a 1cm-deep layer on top of the biscuits.
    Sprinkle a third of the chocolate on top of the caramel layer.
    Repeat for another 2 layers or until all the ingredients are used, ending with a caramel layer topped with chocolate.
    Refrigerate for at least 4 hours (preferably overnight) before serving.

Peppermint Crisp tart nutrition facts

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