The BEST Peppermint Crisp Tart

Course Dessert

Cuisine South African

Keyword Peppermint crisp tart, South African Dessert, South African Recipe

Prep Time 30

Chilling time 6

Total Time 6 30

Servings

Calories 287kcal

2 cans Caramel Treat (2 x 360g cans) Dulce de Leche can be substituted
2 cups heavy cream
200 g (14oz) Peppermint Crisp + extra for topping (optional) any mint chocolate can be substituted
200 g (14oz) Tennis Biscuits any thin coconut cookie can be substituted

Remove the caramel from the can and place in a medium bowl.
Whisk until smooth. Reserve a few tablespoons for swirling into the mousse once assembling (optional).
In a separate large bowl, whip the cream until soft peaks form.
Add the caramel and whisk together until the mixture is thick, smooth and a light caramel color.
Chop or grate the chocolate and fold into the mousse.
Place a layer of Tennis biscuits into the bottom of a baking or casserole dish (30x20cm / 12x8in).
Add half of the caramel mousse and smooth out. Add a few dollops of reserved caramel and swirl in the with a knife.
Repeat with the remaining biscuits and mousse, finishing with a swirl of caramel.
Cover with plastic wrap (ensuring the plastic doesn't touch the surface) and place in the fridge to chill for at least 6 hours, ideally overnight.
Once set, top with extra chopped chocolate (optional) and serve.