If there’s ever been a firm local favourite that every South African simply has to know how to make, it’s Peppermint Crisp Tart.
This nostalgic base of coconuty tennis biscuits holds a lusciously creamy rich and indulgent filling of whipped cream, caramel and sometimes condensed milk, topped off with crushed up pieces of a peppermint crisp that has graced the table of countless South African teas, dinner parties and special occasions for generations and will continue to do so for generations to come…
- 1 packet Tennis biscuits (available from any South African store)
- 250 ml cream
- 1 can caramel condensed milk
- Peppermint Crisp chocolate (available from any South African store)
- grated extra Peppermint Crisp chocolate
- mint leaves
Crush the biscuits finely and set aside.
Whisk the cream until soft peaks form, add the caramel condensed milk and whisk until stiff.
In individual glasses or a large bowl, start the layers: first biscuit crumbs, then chocolate and lastly the caramel cream mixture.
Repeat until the ingredients have all been used, ending with a layer of the caramel cream mixture.
Leave to set in the refrigerator for a minimum of two hours or preferably over night.
Garnish with shards of the extra chocolate and mint leaves.