• 2 packets of tennis biscuits

  • 2 tins caramel condensed milk (or condensed boiled for 3 hours)

  • 500 ml fresh cream (double cream or whipping cream)

  • 2 grated Peppermint Crisp’s chocolate – lots of it or a large slab of peppermint crisp chocolate grated


  • Place a layer of whole tennis biscuits in a 29x19x5cm dish, take a smaller dish if you are wanting to do more layers.
  • Smear the biscuits with 1 tin of caramel condensed milk, or if layering more, use what you need.
  • Beat the cream until almost stiff (do not overdo this, otherwise you’ll land up with butter). Add the grated Peppermint Crisp, leaving enough for the top layer.
  • Add a thin layer of the beaten cream with Peppermint Crisp on the layer of tennis biscuits, then arrange another layer of tennis biscuit on top. (repeat this if needed)
  • In the cream mixture, add 1 tin of caramel condensed milk, continue to mix. When done, finish off the tart by adding this cream mixture on top of the biscuits, sprinkle with leftover Pepper Mint Crisp.


  • *Refrigerate for at least 4 to 5 hours.
    Recipe by Irene Muller
Comments are closed.