It has been on my to-do list for quite a while but I never get around to make it. There is no excuse as I got two of the most important ingredients (Tennis biscuits and Caramel treat) from a South African friend of mine. These are the products that you can only get from shops that sell South African products.

When I went through the larder, only did I realise the expiry date of the Tennis biscuits is in June. We are now in the end of May, so I thought I had to do something about it. Off I went to a nearby shop to grab some other ingredients to make Peppermint Crisps Fridge Tart. This is truly a South African dessert. I didn’t know this dessert until I knew Kristin, my SA friend living in London.

All I have to say about peppermint crisps fridge tart is that there’s so much flavours in it. What makes  peppermint crisps fridge tart special, I guess, is the mixed flavours of coconut, peppermint, caramel, and chocolate. Despite high in calories, I convince myself that it is OK to eat this once in a while.

 
No, it’s not difficult to make peppermint crisps fridge tart. As long as you got all the ingredients, it’s just a matter of less than 25 minutes I reckon. However, it takes 3-4 hours to set.

If you are new to South African food (which I am), why don’t start getting to know their cuisine through peppermint crisps fridge tart?

Ingredients:

1 tin 3/4 tin or half a tin of caramel treat 

300ml of double cream

2 small bars of Peppermint Aero (grated)

2 packets of Tennis biscuits

Method:

1. Whip the cream to just before it’s stiff.

2. Mix the caramel treat till smooth.

3. Fold the caramel treat into the cream.

4. Add grated Peppermint Aero.

5. Put a layer of crushed Tennis biscuits in a buttered dish. Scoop in some caramel mixture.

6. Then, continue with another layer of crushed Tennis biscuits. Continue with the layers until the mixture finishes.

7. Sprinkle the remaining grated Peppermint Aero on top of the tart.

8. Put into the fridge for 3-4 hours to set.

Note 1: You may use condensed milk to make your own caramel treat by boiling it. When it starts bubbling, turn the heat off. You will notice that the colour will turn slightly brown and the texture thickens. OR get a tin of Carnation Caramel, it’s similar I believe.

Note 2: I use small glasses instead of a dish to serve in small portion and also it looks prettier.