South African Peppermint Crisp Tart (Nola Nunes)

Easy - for beginners


This recipe is a favourite of my South African family and friends. We often used to make this for pudding after a nice braai. I have made it a few times for dessert after an Ozzie barbeque and it goes down well with my Australian friends too. Its simple to make and absolutely delicious...enjoy! Submitted by


  • Base:
  • 1 X 200g packet of Romany Creams or 1 x packet of Gingernuts
  • 90g melted butter
  • Filling:
  • 15ml gelatine or 1 sachet
  • 45ml water
  • 1 x 397g can of caramelised condensed milk
  • 2 x large (about 100g) peppermint crisps, grated/crushed
  • 250ml whipped cream


  1. For the base: Process the biscuits into fine crumbs with a food processor or beat in a thick plastic bag with a rolling pin if you do not have one.
  2. Blend the biscuit crumbs with the melted butter until well mixed and press into a lightly greased tart dish. You can also use a loose-bottomed flan tin if you wish to serve the tart on a plate.
  3. Refrigerate the base while making the filling.
  4. For the filling: Mix the gelatine in the water and leave for a few seconds until the gelatine goes absorbs the water and goes spongy. Then melt the gelatine in a microwave, taking care not to overheat it, ie. do not let it boil. It should only take a few seconds, so check carefully.
  5. Tip the caramel, gelatine and one crushed peppermint crisp into a mixing bowl and mix gently until well blended.
  6. Whip the cream with a beater in a seperate bowl until stiff peak stage.
  7. Gently fold the stiff cream into the caramel mixture.
  8. Fold filling into the prepared base and refrigerate until set.
  9. Just before serving, sprinkle the remaining peppermint crisp over the filling of the tart.

From Nola Nunes in Mareeba, Queensland, Australia. Formerly of Amanzimtoti on the South Coast of Kwa-Zulu Natal, South Africa.

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