Peppermint Crisp Tart
South African classic with a buttery biscuit crust, creamy peppermint filling, and chocolate topping. Impressive enough for guests, simple enough for a weeknight dessert.
- Total time
- 45 min
- Servings
- 8
- Calories
- 485
- Protein
- 4g
Ingredients
- 200 g digestive biscuits or vanilla wafers, crushed
- 100 g butter, melted
- 300 ml heavy cream, cold
- 395 g sweetened condensed milk
- 1 tsp peppermint extract
- 2 tbsp powdered sugar
- 150 g dark chocolate, chopped
- 20 g butter
Instructions
- 1
Mix crushed biscuits with melted butter until resembling wet sand.
- 2
Press firmly into a 9-inch tart pan (or pie dish). Chill 10 minutes.
- 3
Whip cold cream until soft peaks form, about 2–3 minutes.
- 4
Fold in condensed milk, peppermint extract, and powdered sugar until smooth.
- 5
Spread filling evenly over crust. Chill 15 minutes.
- 6
Melt chocolate and butter together in a microwave (30-second pulses) until smooth.
- 7
Pour chocolate over filling, spread to edges, and chill until set, 10–15 minutes.
- 8
Slice with a warm knife, wiping between cuts for clean edges.
Tools you’ll need
- 9-inch tart pan with removable bottom (or pie dish)
- medium bowl
- electric mixer or whisk
- rubber spatula
- microwave-safe bowl
- warm knife
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