Peppermint Crisp Tart
The favorite dessert of South Africa. You will find yourself making this again and again. Impressive without the Stressive!
Peppermint Crisp Tart is a beloved South African dessert, known for its creamy layers and irresistible minty crunch. Making this classic treat in the Thermomix is quick, easy, and sure to impress. This no-bake dessert is perfect for any occasion, from family gatherings to casual get-togethers.
What’s great about this recipe is how versatile it can be. Swap out the traditional Tennis Biscuits for our Aussie version (sort of) Granita biscuits or graham crackers or digestive biscuits if you prefer a different base. You can also experiment with filling flavours—try adding a drizzle of caramel sauce between the layers or mix in crushed Oreo cookies for an extra indulgent twist. Not a fan of mint? Substitute the Peppermint Crisp with a chocolate bar of your choice to create a whole new dessert experience.
Whether you stick with tradition or make it your own, this Thermomix Peppermint Crisp Tart is guaranteed to be a crowd-pleaser!
Some of our other iconically South African recipes are great as well! Make sure you check them out.
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Need
- 250 Grams Granita biscuits
- 80 Grams butter BUY
- 1 Batch Maple Cinnamon Dulce de Leche Recipe
- 500 Grams cream mascarpone, or mixture of both BUY
- 1 Teaspoon vanilla bean paste BUY
- 4-6 Peppermint Crisp Bars sliced lengthwise so they splinter
Do
- 1
Make a crust by placing Granita biscuits and butter into Thermomix bowl and blending 30 sec/speed 8 until well combined.
- 2
Press into 23 cm flan tin with removable base and refrigerate.
- 3
If you have made the Dulce de Leche already, warm it up so it is quite pourable. Otherwise, make as directed and allow it to cool.
- 4
Pour over the chilled base and return to the fridge.
- 5
Place combination of cream and mascarpone and vanilla into Thermomix bowl and whip 20-40 sec/Butterfly/speed 4 until soft peaks form. Spread on top of the totally cold Dulce de Leche and top with the peppermint crisp bars. Allow all flavours to meld in the fridge for a few hours before serving.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
