Peppermint Crisp No-Bake Tart

Discovering Peppermint Crisp Tart felt like uncovering a sweet little secret from a dear South African friend who swore by its no-bake magic and minty crunch.

I still remember the first time I made this tart when surprise visitors rang the doorbell, and I pulled together layers of biscuits and whipped cream in under 20 minutes—everyone kept asking for seconds.

Ingredients

• Coconut biscuits: Tennis biscuits are my go-to for their perfect crispness and subtle coconut kick that holds up well even after chilling
• Caramel treat: Dulce de leche gives the best creamy texture and depth, but homemade caramelized condensed milk works just as wonderfully
• Heavy cream: Use cold cream straight from the fridge to ensure it whips up fluffy with firm peaks
• Peppermint Crisp chocolate bars: Coarsely grated for that refreshing crunch and minty burst in every bite

Instructions

Get Everything Ready:

Gather your ingredients and tools; the cold heavy cream is key for quick whipping, and having the chocolate grated beforehand sets you up for a smooth assembly.

Layer the Base:

Line your dish with a single layer of crunchy coconut biscuits—the smell is subtly sweet, promising good things.

Whip Up the Cream:

Whip the cold heavy cream until stiff peaks form, the kitchen filling with that fresh creamy scent.

Mix in the Caramel:

Gently fold the luscious caramel into the whipped cream, keeping it light and airy.

Build the Layers:

Spread half of the caramel-cream mixture over the biscuits, sprinkle half the peppermint chocolate shards, then repeat with another biscuit layer and the remainder of cream and chocolate.

Chill and Set:

Cover and refrigerate at least 4 hours so the biscuits soften like sponges soaking up flavor, the kitchen filling with a sweet promise.

Serve:

Slice into generous squares and enjoy chilled—the minty shards creating delightful contrasts with creamy sweetness.

Bookmark

This tart became more than just dessert at a family picnic where everyone instantly fell in love with its cool minty freshness—it was a small celebration of simple joys.

Keeping It Fresh

Storing the tart covered in the fridge keeps the cream fresh and the peppermint chocolate crisp for up to 3 days, perfect for making ahead or savoring slow bites.

When You're Missing Something

No Peppermint Crisp bars on hand? Crushed Andes mints or a hint of mint extract mixed with dark chocolate shavings can bring a similar cool surprise to your tart.

Serving Ideas That Clicked

Serving this tart with a sprig of fresh mint or alongside a drizzle of raspberry coulis brightens the plate and boosts that effortless elegance.

• Always slice with a sharp knife dipped in hot water for clean edges
• Don't forget to save a little chocolate to sprinkle on top just before serving for extra flair
• Offer extra caramel sauce on the side for those who love a saucy touch

Bookmark

Thanks for hanging out in the kitchen with me—enjoy every creamy, minty bite of your peppermint crisp tart adventure.

Recipe FAQs

→ What biscuits work best for the base?

Coconut biscuits like Tennis biscuits are ideal for their crisp texture and subtle sweetness. Alternatives include graham crackers or digestive biscuits for a similar crunch.

→ How do I achieve the perfect whipped cream consistency?

Whip cold heavy cream until stiff peaks form, ensuring it holds shape but remains smooth for folding with caramel.

→ Can I prepare this dessert in advance?

Yes, refrigerate it for at least four hours or overnight to allow layers to meld and biscuits to soften perfectly.

→ What gives the dessert its minty flavor?

Shards of Peppermint Crisp chocolate provide refreshing mint notes balanced with creamy sweetness.

→ Are there suggested variations to add texture?

Adding chopped roasted nuts between layers adds a delightful crunch and nutty flavor, enhancing the overall experience.