Peppermint Crisp Tart

A South African Favourite


  • 500ml Heavy Cream
  • 395g Caramel Treat
  • 2 Peppermint Crisp Bars, crushed
  • 200g Tennis Biscuits


  1. Whip the cream until peaks form using an electric mixer. A hand-held whisk will take considerably longer to beat the cream, but can be used.
  2. Gently fold the caramel into the whipped cream.
  3. Layer crumbled biscuits along your Chef’s Rectangular Dish which is the best shape and size.
  4. Spoon over the cream and caramel mixture. Make sure it covers the cookie layer entirely.
  5. Place some of the crushed peppermint crisp chocolate over the dessert.
  6. Layer more crumbled biscuits like before and repeat the whole process until you’re out of all the components.
  7. Cover your dish with a cloth or a lid and leave it to set in the fridge.
  8. The most important step – enjoy the tasty treat.