Jan Hendrik’s ultimate Peppermint Crisp tart

Jan Hendrik’s ultimate Peppermint Crisp tart

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  • 10 - 12
  • Easy
  • 30 minutes, plus overnight chilling time
  • 45 minutes
  • Nederberg Winemasters Reserve Chenin Blanc Special Late Harvest 2018
  • Buy Ingredients Here


  • 400 g sugar
  • 280 g flour
  • 80 g cocoa powder
  • 2 t baking powder
  • 2 free-range eggs
  • 1 t salt
  • 1 cup buttermilk
  • 1 cup sunflower oil
  • 1 t vanilla extract
  • 1 cup strong black coffee, at room temperature
  • For the filling:
  • 2 t gelatine powder
  • 2 T cold water
  • 2 x 360 g cans Caramel Treat
  • 500 g cream cheese
  • 1 cup cream
  • 4 x 80 g slabs Peppermint Crisp chocolate
  • For the topping:
  • 2 cups cream
  • cocoa powder, for dusting
  • For the chocolate milk skins:
  • 100 ml Woolworths chocolate flavoured milk

Cooking Instructions

1. To make the chocolate cake base, preheat the oven to 160°C. Line the base of a 22x33x5cm cake tin with baking paper. Spray the tin with cooking spray.
2. Place all the cake ingredients in the bowl of an electric mixer. Whisk all the ingredients, then pour the cake batter into the prepared tin.
3. Bake for 45 minutes, or until a skewer comes out clean. Remove from the oven and cool in the cake tin. Carefully turn out the cake and remove the baking paper.
4. Line the bottom and sides of the same tin with baking paper. The paper around the sides of the tin should be higher than the tin. Return the cake to the tin.
5. To make the filling, soak the gelatine in the water until it feels spongy. Place the caramel and cream cheese in the bowl of an electric mixer and whisk until well combined. Gradually add the cream and beat until combined.
6. Chop the chocolate very finely in a food processor, or grate it if you like. Dissolve the gelatine in the microwave, or place the bowl over a larger bowl of very hot boiled water until melted.
7. Add the chopped chocolate and melted gelatine to the filling and whisk until well-combined. Pour the mixture into the tin and smooth the top. Chill overnight to set.
8. To make the topping, beat the cream until stiff peaks form, then spoon onto the tart.
9. For the chocolate milk shards: Spray a baking tray with non-stick spray, and pour a thin layer of the chocolate milk into the baking tray. Put the baking tray in a low oven, no more than 100°C to allow it to evaporate. It dries out fairly quickly, and you can mould it however you like.
10. To serve: Arrange the milk shards on top of the cake and dust with cocoa powder. Keep in the fridge.

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Jan Hendrik van der Westhuizen Recipe by: Jan Hendrik van der Westhuizen
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    Beverley Pamensky
    August 10, 2020

    Can you explain the dimensions of the baking tin used – in the photo it looks like it was baked in a round tin but the recipe gives dimensions for a rectangular tin. Can you please specify what size round tin was used
    Bev Pamensky