Nearly every South African family has their own version of peppermint crisp tart, and this one stays true to the classic: LANCEWOOD® Medium Fat Plain Cream Cheese, caramel and grated Peppermint Crisp layered with coconut biscuits.
Cream cheese folded through the caramel filling gives it a bit more structure and a gentler sweetness than a plain whipped cream version, while grated chocolate scattered through every layer keeps that familiar peppermint crunch running through the whole tart, not just on top.
This is nostalgia in a dish, the tart that turns up at almost every South African braai and family gathering, made the day before and pulled from the fridge just in time for dessert.
Yes, there is no baking involved. It is mostly mixing, layering and letting the fridge do the rest.
At least 3 hours in the fridge, though it slices more neatly if you leave it a little longer or overnight.
Coconut biscuits are used here, but tennis biscuits or a similar plain biscuit would also work and soften in the same way once chilled.
LANCEWOOD® Medium Fat Plain Cream Cheese gives the caramel filling more body and a slight tang, so it holds its structure once sliced rather than staying loose like a plain cream filling.
Yes, since it needs to chill for several hours anyway, it is a good make-ahead dessert. Keep it covered in the fridge until you are ready to serve.
250 g LANCEWOOD® Medium Fat Plain Cream Cheese, at room temperature
360 g caramel treat
125 ml fresh cream
147 g Peppermint Crisp chocolate bar (3 x 49 g bars)
200 g coconut biscuits
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