Peppermint Crisp Tart

Fridge Tart & Friendship: A Peppermint Crisp Classic

Peppermint Crisp Tart is easily one of the most beloved and frequently made desserts in South Africa. And once you’ve tasted it, it’s easy to understand why. This no-bake treat features layers of coconut biscuits and a dulce de leche cream, all studded with shards of Peppermint Crisp — a minty chocolate bar with the most irresistible crunch. It’s decadent, nostalgic, and happens to sport a perfectly patriotic palette of green and gold, like it was made to cheer on the Springboks.

My favorite memory of this dessert dates back to my high school years in South Africa. My best friend and I had a monthly catch-up tradition: cappuccinos and big slices of Peppermint Crisp Tart on the waterfront patio of our favorite local restaurant. We’d show up in our school uniforms, armed with gossip, new crushes, and the latest teen magazine headlines. When our pocket money was running low, we’d whip up a tart ourselves, settle onto one of our bedroom floors with oversized slices and a hot cup of coffee, and carry on as usual.

Those memories are baked (well, chilled) into every bite.

Ingredients & Substitutions

As simple as this recipe is to make, the authentic South African ingredients can be tricky to find in the U.S. There are substitutions, but nothing truly captures the original flavor and texture quite like the real thing. Thankfully, many South African products are becoming more accessible — and I was lucky enough to have the ingredients for this recipe generously provided by WelkomUSA.

Heavy whipping cream is easy to find anywhere and forms the creamy base.

Caramel Treat (dulce de leche) is the traditional filling used in SA. While you can substitute it with canned dulce de leche from most U.S. grocery stores, I personally love using Nestlé’s Caramel Treat when I can — there’s just something about using the same ingredients I grew up with that makes it extra special.

Tennis Biscuits are coconut-flavored, crispy, and nearly impossible to match with American alternatives. If you must, Lil’ Dutch Maid’s Coconut Bar Cookies come close, but the texture and taste of the real thing are worth the effort or cost.

Peppermint Crisp Bars are the shining stars. These green, minty candy shards encased in milk chocolate are intensely flavored and beautifully crunchy. They’re also the most difficult to find or replace. I’ve resorted to Andes Mints before out of desperation, but trust me — nothing compares to the real Peppermint Crisp bars.

Method

Despite its rich flavor and beautiful presentation, this tart is shockingly easy to make. The filling is a simple combination of whipped cream and dulce de leche, and the whole dessert comes together in under 30 minutes — with the fridge doing the rest of the work.

Start by whipping the cream to stiff peaks. Be patient and don’t walk away — it’s crucial not to overwhip. In a separate bowl, stir the caramel treat or dulce de leche until it softens slightly, then gently fold it into the whipped cream until smooth and evenly blended. It’s okay if a few caramel swirls remain — they add character and pops of flavor.

Next, break or chop the Peppermint Crisp bars into small pieces. You can pulse them briefly in a food processor, but be careful not to crush them too finely — the crunch is part of the magic. Fold half of the chopped chocolate into the cream mixture and set the rest aside for topping.

Assembly

Line the bottom of a square or rectangular dish (mine is 10×7 inches) with a single layer of Tennis Biscuits. If they don’t fit perfectly, cut a few to fill in the gaps. Spread half of the cream mixture evenly over the biscuit layer, then repeat with another layer of biscuits and the remaining cream.

Then, I evenly spread half of the cream mixture over the biscuits. Next, I add another layer of tennis biscuits in the same way as the first and spread the rest of the cream mixture over the biscuits once again.

Finally, sprinkle the rest of the chocolate bar pieces over the top. Cover loosely with cling wrap or a lid and refrigerate for at least two hours (overnight is even better) until set and ready to serve.

Peppermint Crisp Tart

A nostalgic South African fridge tart made with layers of coconut biscuits, dulce de leche cream, and crushed peppermint crisp chocolate.

5 from 2 votes

Print Pin Rate

Course: Dessert

Cuisine: South African

Prep Time: 20 minutes minutes

Chill Time: 2 hours hours

Servings: 6 peope

Ingredients

• 1 pack tennis biscuits (200g)
• 2 cups heavy whipping cream
• 1 can dulce de leche (360g)
• 3 peppermint crisp bars (49g each)

Instructions

• In a small bowl, mix the dulce de leche for about a minute to soften. In a separate bowl, whip the heavy cream until stiff peaks form, being careful not to over-mix. Fold the softened dulce de leche into the whipped cream until smooth.
• Chop, break, or grate the peppermint crisp bars into small pieces. (A couple of pulses in a food processor works well too.) Fold half of the peppermint crisp pieces into the cream mixture and set the rest aside.
• Line the bottom of a square or rectangular baking dish (such as 7" × 10") with tennis biscuits. Spread half of the cream mixture evenly over the biscuits.
• Add another layer of tennis biscuits, followed by the remaining cream mixture. Spread evenly with an offset spatula.
• Sprinkle the remaining peppermint crisp over the top and refrigerate for at least 2 hours before serving.

Notes

• Tennis biscuits can be hard to find in the U.S. A good substitute is Lil’ Dutch Maid coconut bar cookies, or any crisp coconut-flavored biscuit.
• Peppermint Crisp bars are unique and tough to replace, but in a pinch, Andes mint chocolates can offer a similar minty layer—just note the texture won’t be quite the same.
• If using a different brand of dulce de leche, aim for a thick spoonable consistency, not pourable.