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IMG_3088For many South Africans Peppermint Crisp is deeply nostalgic. Why? It’s probably got a lot to do with Peppermint Crisp tart – a lusciously creamy dessert that’s graced the table of countless South Africans over the years. Not only is it downright delicious, it’s also dead easy to make! A base of coconut-y Tennis Biscuits holds a rich and indulgent filling of whipped cream, caramel and sometimes condensed milk… topped off with crushed up pieces of a Peppermint Crisp chocolate bar. What’s not to love?

For those of you that are not South African or have never eaten one of these scrumptious and decadent desserts, fear not, you no longer have to feel deprived. Simply make your own.

The traditional recipe combines Orley Whip (similar to single cream, whips up to three times its original volume and can be stored in the fridge for up to three months) with Caramel Treat (caramelised condensed milk) and Peppermint Crisp (a chocolate bar from Nestle that features a filling of tightly packed, long and very brittle tubes of bright green mint-flavoured candy – tastes madly minty), layered with Tennis biscuits (shortbread-ish coconut-flavoured cookies).

You can substitute whipping cream for Orley Whip, American Cool Whip is a near-identical product. For caramelised condensed milk, you can use dulce du leche or you can make your own by boiling a tin of normal sweetened condensed milk or if in France, used a jar of confiture de lait. For the biscuits, any shortbready biscuit with a bit of added coconut will do but for the peppermint crisp, that you will need to buy from a shop that sells South African products.


Serves 6 to 8



  • 200 g /  7 oz Tennis biscuits
  • 125 g / 8 tablespoons butter, melted
  • 250ml /1 cup cream, whipped to soft peaks
  • 360 g / 12 oz tin Caramel Treat (I used 1 jar Bonne Maman confiture de lait)
  • 150 g / 5oz Peppermint Crisp chocolate, roughly chopped



Place the biscuits in a food processor and whiz until reduced to fine crumbs
Add the melted butter
Blend together until the biscuits are fine and coated with butter
Press the biscuit crumbs into a springform cake tin or a pie dish (9″ / 23cm) and chill for 30 minutes
Stir 2 tablespoons whipped cream into the caramel, then spread over the biscuit crust
Spread the remaining cream over the tart
Sprinkle over the chocolate
Place in refrigerator until ready to serve