Peppermint Crisp tart recipe

What is it about Peppermint Crisp tart?

There’s something so ‘quintessentially South African’ about this particular dessert. And almost everyone had an aunt or gran who used to whip one up for a family braai back in the day. I reckon this is why it features so prominently in most of our happy childhood memories; along with spending all day in your cossie in summer, waking up at the ass crack o’ dawn to watch K-TV on a Saturday and going to the drive-in for din din… 

Anyway, last week I tweeted about how I’d made one to take to my friends’ Sunday lunch and a bunch of you asked for the recipe, so here it is. In fact, here’s the tart itself: 

Please forgive the shizznizz of this pic, I snapped it on my el cheapo bottom o' the range CrackBerry.

1 x tub cream or 1 x box of Orley Whip (I opted for the Light version of the whip ‘cos it’s lower in kilojoules)
1 x tin of caramel
4 x Peppermint Crisp chocolate bars
2 x packets of Tennis biscuits

Beat the cream or Orley Whip until nice and thick.
Crack open the caramel and mix it up with the ‘cream’.
Crush the Peppermint Crisp choccies and mix three of them though the cream/caramel mixture.
Crush two packets of Tennis Biscuits. (You’ll probably only use one and half of them though…)  
Layer the crushed biscuit with the cream/caramel mixture in a serving dish.
Garnish generously with the fourth crushed Peppermint Crisp.

And just like that, you’ll have an easy, inexpensive dessert that’ll serve a good ten to twelve peeps – with leftovers.

Enjoy that treadmill bietse!

X x x

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