Peppermint Crisp tart recipe

Posted on 4 July 2012

When Mark and I started dating one of the first things I learnt about him was about his love for Peppermint Crisp tart (When I say “love” it might be an understatement of note!).

Most of us are familiar with this family get together treat and it is a true classic. It is one of the simplest puddings to make and there are so many variations. Let me know if you tried it and what the results were!


Old School Peppermint Crisp Tart

  • 1 packet Orley Whip (250ml)
  • 2 packets Tennis biscuits
  • 1 tin caramel
  • 2 Peppermint Crisp chocolates

 

In a medium size bowl whip the Orley Whip to soft peaks. In a different bowl whip the caramel until it is smooth and whip these two together. Crush one of the peppermint crisps and mix into Orley Whip and caramel mix.

In a medium sized square glass dish, pack a single layer of Tennis biscuits and top with a layer of caramel – Orley Whip – Peppermint Crisp mix. Continue to layer until mix is finished. Crush the remaining Peppermint Crisp and sprinkle over the top.

The secret to a good Peppermint Crisp Tart is to let it refrigerate for at least 2 to 3 hours. Very few people can leave it in the fridge that long before dipping a spoon in to taste!

* For my image I crushed the tennis biscuits and layered it with the Orley-Caramel-Peppermint mix in pretty glasses to create individual portions. It uses less Tennis biscuits and looks really nice at a dinner party.






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