A delicious crunchy mint tart

What’s better than adding a peppermint crunch to your list of decadent Christmas treats to round out your festivities. These delicious desserts are easy to make and require few ingredients.

Peppermint Crunchy Pastry is a much more toffee-flavored, peppermint-crunchy, tennis cookie-flavored refrigerator cake. This no-bake fridge tablet is a favorite in many South African households.

Mint Crunchy Tart


This recipe requires a few bowls, an electric hand mixer or a stand mixer and a square or rectangular dish about 25cm x 20cm large.


  • Cream (30% fat – double or whipping cream) or Orley Whip
  • Sweet caramel or thick spreadable dulce de lete
  • Mint crunch
  • Tennis cookies

ALSO READ: Countdown to Christmas: Easy Lindor White Chocolate Cheesecake

Substitution / Variations

Orley Whip can be substituted for the cream. Orley’s Whip is a South African non-dairy creamer that mimics cream.

Peppermint crisps can usually be bought in South African stores around the world. However, if there’s a pinch, the Aero mint will do. Alternatively, add 1 to 2 teaspoons of peppermint or spearmint extract to the cream mixture, combined with a Cadbury’s Flake or similar type of chocolate.

Tennis biscuits (also sold by South African shops) can be substituted for Nice biscuits or any type of thin coconut biscuit. Alternatively, sprinkle about ⅓ of a cup of toasted desiccated coconut on top of a thin vanilla cookie to mimic the flavor of coconut.

Making a crispy mint tart

  1. Step 1 – Place the caramel in a bowl and mix with a spoon or fork to loosen the caramel. Aside.
  2. Step 2: Whip the cream to the stiff peak stage. Take 2-3 tablespoons of whipped cream and mix it into the caramel to further loosen the caramel before adding it to the cream. Fold the caramel into the cream.
  3. Step 3 – Scrape or break one of the peppermint crisp bars into the cream mixture and fold. Or alternatively, you can break or scratch the first bar over the first candy layer in the next step.
  4. Step 4: Line the bottom of a plate (about 25cm x 20cm large) with a layer of tennis biscuits. Spread about half of the cream mixture over the tennis cookies. Add another layer of tennis crackers and top with the second half of the cream mixture. Smooth with the back of a spoon or offset spatula. Sprinkle the top of the bar with the second peppermint crisp bar. Let the cake rest in the fridge for at least 2 hours before serving.

You can find this recipe at Saltyginger.how

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