My husband could literally eat a whole tart at one sitting if I give him half the chance…Lol!
Peppermint Crisp Tart
We love it because it is such a simple dessert to make with just 4 ingredients, how much easier can it get. The other bonus is that you don’t have to bake it. Pop everything into a dish and refrigerate it for a few hours. I usually make this Peppermint Tart in a rectangular dish and cut them up into squares when I’m ready to serve. Today I got a little fancy and I made a base with the biscuits and then added the filling on top with pieces of biscuit in between. It was heaven, but either way this Peppermint Crisp Tart will still look and taste delicious.
What Ingredients do I need
Tennis Biscuits, Caramel, Fresh Cream and Peppermint Crisp Chocolate. Peppermint Crisp Chocolate is pretty popular here in South Africa. I used a load of chocolate to make it extra yummy. Can you ever have enough chocolate, I don’t think so.
How do I make the Peppermint Tart
The fresh cream has to be whipped into stiff peaks. Beat the caramel with a couple of tablespoons of fresh cream. Chop the chocolate into little pieces. Fold the caramel into the whipped cream. Mix in half the chocolate. Process one packet of tennis biscuits into crumbs. Mix in the melted butter. Press the biscuit into a 22cm springform cake tin, the bottom lined with baking paper, press some onto the sides of the tin. Refrigerate for 30 minutes. Pour the mixture into the pan. Cut another half a packet of biscuits into halves and place them randomly into the filling. Sprinkle the other half of the chocolate on top. Refrigerate for a few hours and then serve. Alternatively you can layer the biscuits and filling in a rectangular dish, refrigerate and serve. Whatever works for you.
Keeping it simple
As you all know I like keeping things simple, when I can and I hate finicky decorating techniques. So if a dessert can be made in a dish without any fuss I am all for it. Often the rectangular dish is my go to method of decorating, you can tell I am a lazy cook…haha! As long as it looks pretty and tastes amazing I am good to go.In my recipe I have noted that I used 2 packets of tennis biscuits, you may not use all of the biscuits. I also suggested 300 grams of chocolate, here too you can use your discretion. You can use up all of the chocolate or you can use less. It’s all about preference. One thing I can assure you is that this tart will be gobbled up in no time, I had no leftovers as I have a bunch of peppermint lovers in my family. Another plus about making this dessert is that you can make it ahead of time and refrigerate it, it’s what I love about fridge tarts. If I had my way all I will make is fridge tarts. I hope you also love peppermint flavoured tarts so then you have a reason to try this Peppermint Crisp Tart.
If you do try this recipe please drop me a comment and leave a star rating, it is always appreciated. More dessert recipes to try: Mini Baked Lemon Cheesecake Lemon Cheesecake Trifle Strawberry Eton Mess If you loved this, please share!
