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Peppermint Crisp Tart
Peppermint Crisp Tart

Peppermint Crisp Tart

3 hours 20 mins

This is an adaption of the traditional South African peppermint crisp tart recipe. Best made the day before. You can also mix the chocolate into the caramel mixture if you prefer and grate the chocolate onto the final top layer.

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  • Ingredients
  • Method


  • 500ml cream
  • 1 Tbsp Chelsea Icing Sugar
  • 395g can caramel condensed milk
  • 300g Tennis biscuits or Arnott's Nice Biscuits
  • 70g Nestle Peppermint Crisp chocolate (or Aero Mint), roughly chopped

Chelsea Products in Recipe

Icing Sugar

Icing Sugar

Icing sugar can also be...

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Place cream and Chelsea Icing Sugar in a large bowl. Whip until it just reaches soft peaks. Add caramel and whip briefly until well combined.

In a 20cm square dish, arrange a single layer of the biscuits. Spoon a third of the caramel mixture over the biscuits to cover completely. Top with a third of the chocolate. Repeat two more times, to use all the ingredients.
Refrigerate until set (at least 5-6 hours, ideally overnight).
Spoon a little bit of the caramel mixture over the biscuits to cover completely
Grate a piece of the chocolate over caramel mixture.
Repeat with layering biscuits, caramel and grated choscolate until finished, ending with a caramel & chocolate layer.
Place in fridge to set for a few hours or overnight if you can.

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How to Choose SugarFor Baking?
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How to Choose SugarFor Baking?

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