Peppermint Crisp Tart

This classic South African dessert is a crowd-pleaser for a reason! It's a delightful no-bake tart featuring layers of coconutty Tennis biscuits, a rich and creamy caramel filling, and generous amounts of refreshing peppermint chocolate. The fresh cream gives it a wonderfully light and airy texture, perfectly balancing the sweet caramel. We're even adding a double layer of biscuits for an extra crunchy foundation. It's incredibly easy to assemble and perfect for making ahead, as it sets beautifully in the fridge overnight.

Instructions

1. 1

   Let's start with the base. Quickly dip enough Tennis biscuits in milk to create a generous double layer covering the bottom of your tart dish. Keep the rest of the biscuits handy for later.

2. 2

   In a large mixing bowl, whip the Orley Whip until it forms stiff peaks. Grab a separate bowl and do the same with the fresh cream, beating it until it's also firm.

3. 3

   Now, gently fold the whipped fresh cream into the whipped Orley Whip. Once combined, add the can of Caramel Treat and use a hand-mixer on a low setting to blend everything together until smooth and well-incorporated.

4. 4

   Time for the minty magic! Fold half of your grated peppermint chocolate (150g) into the caramel cream mixture. Carefully spoon this delicious filling over your biscuit base, spreading it out evenly.

5. 5

   To create a beautiful border, stand the remaining Tennis biscuits upright around the inside edge of the dish. Finish your masterpiece by sprinkling the remaining 150g of grated peppermint chocolate all over the top.

6. 6

   The hardest part is waiting! Cover the tart and let it chill in the fridge for at least a few hours, but overnight is best for it to set perfectly. When you're ready to serve, slice it into squares and enjoy.

Recipe Notes

• Biscuit Choice – Tennis biscuits are a classic South African coconut tea biscuit and are key to the authentic flavor. If you can't find them, a good substitute would be any crisp, thin coconut cookie or even digestive biscuits.

• Whipping Cream – For the best results, ensure your Orley Whip and fresh cream are well-chilled before you start beating them. This helps them whip up faster and achieve a firmer, more stable texture for the filling.

• Caramel Component – Caramel Treat is a pre-made, thick caramel. If it's unavailable, you can make your own by safely boiling a can of sweetened condensed milk (unopened and fully submerged in water) for 2-3 hours, but be sure to let it cool completely before opening. A thick dulce de leche is also a wonderful alternative.

• Mint Chocolate – The recipe calls for a mint chocolate, like a Peppermint Crisp bar. Grating it ensures an even distribution of minty flavor and a lovely texture. You can grate it by hand or pulse it carefully in a food processor.

• The Importance of Chilling – An overnight rest in the fridge isn't just for setting the tart; it also allows the biscuits to soften slightly and the flavors to meld together beautifully. Do not be tempted to rush this crucial step.

• Storage – This tart keeps well in the refrigerator, covered, for up to 3 days. The biscuits will continue to soften over time, creating a more cake-like texture which is also delicious.