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Peppermint Crisp Fridge Tart

If you’re looking for a no-bake dessert that’s cool, creamy, and utterly indulgent, this Peppermint Crisp Fridge Tart is for you. A beloved South African treat, this tart features layers of caramelized condensed milk, whipped cream, and crushed Peppermint Crisp chocolate bars, all nestled in a crunchy biscuit base. It’s the perfect dessert for hot summer days, holiday gatherings, or anytime you’re craving something sweet and refreshing.

What makes this tart so special is its simplicity. With just a handful of ingredients and no oven required, it’s a dessert that anyone can make. The combination of creamy, minty, and crunchy textures is absolutely irresistible, and the chilled serving temperature makes it a refreshing treat.

The first time I made this, it was for a family braai (South African barbecue). Everyone couldn’t stop raving about how delicious it was, and my aunt even asked for the recipe. Now, it’s a regular in our dessert rotation, and my kids love helping me layer the ingredients.

Whether you’re a seasoned baker or a beginner, this Peppermint Crisp Fridge Tart is a must-try. It’s easy to make, incredibly flavorful, and guaranteed to bring smiles to the table.

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Resume: Why This Peppermint Crisp Fridge Tart Is Worth Trying

  1. No-Bake: Perfect for hot days or when you don’t want to turn on the oven.
  2. Cool & Creamy: A refreshing dessert that’s perfect for summer.
  3. Easy to Make: Simple ingredients and straightforward steps.
  4. Crowd-Pleasing: A hit with both kids and adults.

Exciting Story: A Family Braai Favorite

This Peppermint Crisp Fridge Tart has become a tradition in our house, especially for family gatherings. One summer, I decided to make it for a braai, and it was an instant hit. Everyone couldn’t stop raving about how delicious it was, and my aunt even asked for the recipe.

Now, it’s our go-to dessert for summer parties, and my kids love helping me layer the ingredients. It’s become one of those dishes that everyone looks forward to, and it always brings back fond memories of family gatherings.

Why This Peppermint Crisp Fridge Tart

This tart is a winner because it’s cool, creamy, and easy to make. The combination of caramel, mint, and chocolate is simply irresistible.

What You Need For Peppermint Crisp Fridge Tart

For the Base:

  • 200g (7 oz) digestive biscuits (or graham crackers)
  • 100g (3.5 oz) unsalted butter, melted

For the Filling:

  • 1 can (397g/14 oz) caramelized condensed milk (or dulce de leche)
  • 2 cups (480ml) heavy cream
  • 2 Peppermint Crisp chocolate bars, crushed

How to Make Peppermint Crisp Fridge Tart

  1. Prepare the Base: Crush the biscuits into fine crumbs using a food processor or rolling pin. Mix the crumbs with the melted butter until well combined. Press the mixture into the bottom of a 9-inch tart pan or dish. Chill in the fridge while you prepare the filling.
  2. Make the Filling: In a large bowl, whip the heavy cream until stiff peaks form. Gently fold in the caramelized condensed milk until well combined.
  3. Layer the Tart: Spread half of the cream mixture over the chilled biscuit base. Sprinkle half of the crushed Peppermint Crisp bars over the cream. Repeat with the remaining cream and chocolate.
  4. Chill: Cover the tart with plastic wrap and refrigerate for at least 4 hours, or overnight, until set.
  5. Serve: Slice and enjoy chilled!

Tips For Peppermint Crisp Fridge Tart

  • Use Cold Cream: Chill the heavy cream and bowl before whipping for the best results.
  • Don’t Overmix: Fold the caramel into the cream gently to maintain a light, fluffy texture.
  • Customize the Base: Add a tablespoon of cocoa powder to the biscuit crumbs for a chocolatey twist.

Substitutions and Variations

  • Different Chocolate: Use After Eight mints or Crunchie bars for a different flavor.
  • Gluten-Free: Use gluten-free biscuits for the base.
  • Add Nuts: Sprinkle chopped nuts between the layers for extra crunch.

Make a Healthier Version

  • Light Cream: Use light whipped cream or coconut cream.
  • Reduce Sugar: Use a low-sugar caramelized condensed milk alternative.
  • Dark Chocolate: Use dark chocolate bars for a less sweet option.

Closing For Peppermint Crisp Fridge Tart

And there you have it—a cool, creamy, and utterly delicious dessert that’s perfect for any occasion. This Peppermint Crisp Fridge Tart is sure to become a family favorite. Don’t forget to let us know how your tart turns out, and consider checking out some of our other recipes for more culinary inspiration!

Frequently Asked Questions For Peppermint Crisp Fridge Tart

  1. Can I use a different type of biscuit?
    Yes, graham crackers or any plain sweet biscuit works well.
  2. How do I store leftovers?
    Store in an airtight container in the fridge for up to 3 days.
  3. Can I freeze this tart?
    Yes, freeze for up to 1 month. Thaw in the fridge before serving.
  4. What’s a good substitute for Peppermint Crisp bars?
    Use After Eight mints or Crunchie bars for a different flavor.
  5. Can I make it ahead of time?
    Yes, it’s perfect for making a day in advance.
  6. What’s the best way to crush the chocolate bars?
    Place them in a zip-top bag and crush with a rolling pin.
  7. Can I use whipped topping instead of heavy cream?
    Yes, but the texture may be slightly different.
  8. How do I prevent the base from getting soggy?
    Ensure the biscuit crumbs are well coated with butter and chill the base before adding the filling.
  9. Can I add fruit to the tart?
    Yes, try adding sliced bananas or strawberries between the layers.
  10. What’s the best way to serve it?
    Serve chilled with a sprinkle of extra crushed chocolate on top.
  11. Can I make it gluten-free?
    Yes, use gluten-free biscuits for the base.
  12. How do I make it dairy-free?
    Use dairy-free cream and caramel, and substitute the chocolate with a dairy-free alternative.

Peppermint Crisp Fridge Tart

0 from 0 votes
Recipe by Alexandra
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

0

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • For the Base:
  • 200 g 200 (7 oz) digestive biscuits (or graham crackers)

  • 100 g 100 (3.5 oz) unsalted butter, melted

  • For the Filling:
  • 1 can 1 (397g/14 oz) caramelized condensed milk (or dulce de leche)

  • 2 cups 2 (480ml) heavy cream

  • 2 2 Peppermint Crisp chocolate bars, crushed

Directions

  • Prepare the Base: Crush the biscuits into fine crumbs using a food processor or rolling pin. Mix the crumbs with the melted butter until well combined. Press the mixture into the bottom of a 9-inch tart pan or dish. Chill in the fridge while you prepare the filling.
  • Make the Filling: In a large bowl, whip the heavy cream until stiff peaks form. Gently fold in the caramelized condensed milk until well combined.
  • Layer the Tart: Spread half of the cream mixture over the chilled biscuit base. Sprinkle half of the crushed Peppermint Crisp bars over the cream. Repeat with the remaining cream and chocolate.
  • Chill: Cover the tart with plastic wrap and refrigerate for at least 4 hours, or overnight, until set.
  • Serve: Slice and enjoy chilled!

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