Ingredients

Method

• 200 g Tennis biscuits
• 125 g butter, melted
• 1 cup cream, whipped to soft peaks
• 360 g can Caramel Treat
• 150 g Peppermint Crisp chocolate, roughly chopped
• Candy floss, to decorate

Method

Ingredients

Every South African simply has to know how to make this classic Peppermint Crisp tart, a firm local favourite.

Peppermint crisp tart

1. Crush the Tennis biscuits and place in a blender with the melted butter. Blend together until the biscuits are fine and coated in the melted butter.

2. Press the biscuit crumbs into a 17 cm springform cake tin and chill for 30 minutes.

3. Stir 2 T whipped cream into the Caramel Treat, then spread over the biscuit crust. Spread the remaining cream over the tart.

4. Remove from the tin and scatter over the chocolate before serving.

Discover more classic South African desserts here.