Peppermint Crisp No-Bake Tart (Print Version)
A chilled layered dessert featuring coconut biscuits, caramel cream, and peppermint chocolate shards.
# What You'll Need:
→ Biscuits
01 - 7 oz coconut biscuits (e.g., Tennis biscuits)
→ Filling
02 - 12.7 oz caramel treat (dulce de leche or caramelized condensed milk)
03 - 2 cups cold heavy cream
04 - 3.5 oz Peppermint Crisp chocolate bars (2 bars, coarsely grated or chopped)
# How-To Steps:
01 - Line the base of an 8-inch square or rectangular dish with a single layer of coconut biscuits.
02 - In a large bowl, whip the cold heavy cream until stiff peaks form.
03 - Gently fold the caramel treat into the whipped cream until smooth and fully incorporated.
04 - Spread half of the caramel-cream mixture evenly over the biscuit layer, then sprinkle half of the grated Peppermint Crisp chocolate on top.
05 - Place another layer of coconut biscuits over the cream and chocolate layer.
06 - Spread the remaining caramel-cream mixture over the biscuits and finish by sprinkling the remaining grated Peppermint Crisp chocolate evenly.
07 - Cover and refrigerate for a minimum of 4 hours or overnight to allow biscuits to soften and flavors to meld.
08 - Slice into portions and serve chilled.
# Expert Tips:
01 -
- The perfect balance of creamy caramel and crisp minty chocolate feels like a little happy dance in your mouth
- It requires no oven time, making it a breeze but still impressive for unexpected guests
02 -
- Make sure not to overwhip the cream or it can get grainy, spoiling the smooth texture you want
- Letting the tart chill overnight makes the flavors meld better and softens the biscuits beautifully—patience is a virtue here
03 -
- Always grate chocolate coarsely—not too fine—to keep distinct peppermint bursts in every bite
- Chilling for longer than four hours enhances flavor harmony and texture melding to a new level