Peppermint Crisp Tart
Shared by Simone · 9 November 2026
The story behind the recipe
This is more than just a dessert, it’s a little taste of home and a tradition passed down through generations. For me, peppermint crisp tart brings back memories of Christmas, birthdays and special family occasions. Christmas in South Africa falls in the middle of summer, so a cool, creamy fridge tart is always a must! My Ouma and Oupa (grandparents) passed this recipe down to me when I was young, and it has been my absolute favourite ever since. In our family, we always added Sweetie Pies on top. (little cloud like whipped cream treats on a delicate wafer biscuit, covered in delicious milk chocolate.)It’s our special family twist!( They have both passed since, so this is very special to me) Unfortunately, you can't easily find tennis biscuits, sweetie pies or Peppermint Crisp chocolate here in Ireland, so whenever we visit South Africa, we make sure to bring back plenty. Some tastes of home are simply irreplaceable! ❤️ (my husband and grandad in the photo)
- Simone
Ingredients
250ml Orley Whip or whipping cream, whipped to soft peaks 2 packets of Tennis biscuits 375g tin of caramelised condensed milk or dulce du leche 20ml caster sugar 3 Peppermint Crisp chocolate bars, crushed 3-4 drops of peppermint essence
Method
Whip the Orley Whip and then add the caramelised condensed milk, castor sugar and peppermint essence. Beat until well mixed and then stir in ⅔ of the crushed Peppermint Crisp. Place a layer of whole tennis biscuits in a buttered 29x19x5cm dish. Spoon ⅓ of the caramel mix over the biscuits and spread evenly. Continue in layers, finishing with a layer of filling on top. Refrigerate for at least 4 hours. Decorate by sprinkling the remainder of crushed peppermint crisp on top. Cut into squares and serve.
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