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–+ servings

Peppermint Crisp Tart

A scrumptious dessert tray-tart made with layers of coconut biscuits, dulce de leche cream filling and Peppermint Crisp chocolate crumbles.
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Course Dessert
Cuisine South African
Servings 6 peope

Ingredients
  

  • 1 pack Tennis Biscuits 200g pack
  • 2 cups Heavy Whipping Cream
  • 1 can Dulce de Leche 360g
  • 3 Peppermint Crisp Bars 49g each

Instructions
 

  • Add the entire can of dulce de leche to a small bowl and mix for about a minute to soften. In a separate bowl, add the heavy whipping cream and whip until stiff peaks form. Be very careful not to over-mix. Fold the 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 will do the trick too). Fold half of the chocolate pieces into the dulce de leche mixture and set aside the rest.
  • Line the bottom of a square or rectangular baking dish (I use a 7" x 10" dish) with Tennis Biscuits, then spread half of the cream mixture over the biscuits with a silicone or offset spatula. Add another layer of Tennis Biscuits over the top and spread the rest of the cream mixture on top of the biscuits.
  • Sprinkle the remaining Peppermint Crisp chocolate pieces over the top of the mixture and let the tart set in the fridge for at least two hours before serving.
Keyword dessert, dulce de leche, peppermint crisp, peppermint crisp tart, south african dessert, tart, tennis biscuits, tray tart
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