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