Recipe by: Annika Raubenheimer



  • 1 can caramel (or condensed milk boiled for 3 hours, turning every 30mins)
  • 500ml fresh cream
  • 1 packet Tennis biscuits (alternatively coconut biscuits)
  • Peppermint Crisp Chocolate


  • Place the tennis biscuits in rows at the bottom of your desired dish, ensuring that the bottom of the dish is covered
  • Place the caramel in a mixing bowl and mix until smooth In a separate mixing bowl, whisk the cream until stiff peaks form, being careful not to over-whip
  • Add the whipped cream and 100g of the grated peppermint crisp chocolate to the caramel and combine well
  • Spread a generous amount of the mixture over the tennis biscuits and spread evenly
  • Add another layer of tennis biscuits and caramel mixture and continue this process until your dish is full
  • Sprinkle the remaining peppermint crisp over the top and place in the fridge for 1 hour to set Serve with a dollop of cream.

Download PDF version here: south-african-peppermint-crisp-tart-annika-raubenheimer