Peppermint Crisp Tart

Name: Peppermint Crisp Tart
Total time: 20 min
Cuisine: South African
Ingredients: 300g tennis biscuits or digestive biscuits; 500ml double cream; 395g tinned caramel or dulce de leche; 3 mint chocolate bars, about 35 g each, crushed

A no bake fridge tart of biscuits, caramel, whipped cream and crunchy mint chocolate, much loved in South Africa.

Vegetarian

Time20 min plus chilling
LevelEasy
Costabout £0.57 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

10 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

300 gtennis biscuits or digestive biscuits
500 mldouble cream
395 gtinned caramel or dulce de leche
3mint chocolate barsabout 35 g each, crushed

Method

1
Line the base of a 23 by 30 cm dish with a single layer of biscuits, breaking some to fit.
2
Whip the cream to soft peaks. Spread half the caramel over the biscuits, then half the cream on top.
3
Add another layer of biscuits, then spread over the remaining caramel and cream.
4
Scatter the crushed chocolate generously over the top.
5
Chill for at least 6 hours or overnight so the biscuits soften into the cream. Serve cold, cut into squares.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.