Jean Jacque Van Zyl, investor relations manager, grew up with caramel and cream as a family favourite, thanks to his grandmother who pressure-cooked condensed milk for her cakes. By the 1980s, peppermint crisp tart had become a trendy dessert – a creamy, sticky, crunchy creation that found its place at Sunday braais, Christmas tables and birthday celebrations. For Jean, it became his favourite birthday treat, lovingly prepared by his mum year after year. Even as he grew more health-conscious, the dessert lived on in different forms – from peppermint crisp ice cream to chocolate cake – and today, a premium South African retailer’s ready-made version ensures it remains a classic, still loved by his family
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 240 minutes |
| Serves | 8-10 |
| Cuisine | South African |
| Diet | Vegetarian |
| Preparation | Moderate |
Ingredients
Cooking Instructions
Download PDFWhip the cream in a large mixing bowl until stiff peaks form then set aside.
Roughly chop two of the chocolate bars and set aside.
Line the base of a 20cm x 30cm dish with half the tennis biscuits in an even layer. Spread half the caramel evenly over the biscuits, followed by half the whipped cream.
Using a grater, evenly grate over the remaining chocolate bar.
Repeat the layers with the remaining biscuits, caramel and lastly the cream. Finish with the chopped chocolate on top.
Cover and refrigerate for 2-4 hours, or until the biscuits have softened slightly and the tart is well chilled.
Serve cold.
