This peppermint tart is a wonderfully simple, no-bake dessert. It’s made with layers of crisp cookies, a rich caramel cream, and pieces of mint chocolate. The whole thing comes together quickly and then chills in the fridge until firm.
You’ll need about 20 minutes to assemble the tart, plus at least four hours for it to set. Because it needs to chill, it’s a great make-ahead dessert for gatherings or a sweet treat to have waiting for you.
Why You'll Love This Recipe
- No Oven Needed: This is a completely no-bake recipe, perfect for warm days or when your oven is busy. Simple Ingredients: You only need four main ingredients to create this layered dessert. Make-Ahead Friendly: The tart needs several hours to chill, making it an ideal dessert to prepare a day in advance.
Ingredients You Need
- Dulce de Leche: This is a thick, sweet caramel made from milk. Look for it in a can, usually in the baking aisle or international foods section. Do not use regular sweetened condensed milk.
- Crisp Cookies: South African Tennis biscuits are traditional. In the US, crisp rectangular shortbread cookies or coconut tea biscuits are excellent substitutes.
- Mint Chocolate: Any chocolate with a distinct mint flavor will work. You can use chopped mint chocolate bars or even crushed Andes mints.
- Heavy Cream: Be sure to use heavy whipping cream or heavy cream with at least 36% milkfat. This ensures it will whip up to be thick and stable.
Exact amounts are in the recipe card below.
How to Make It
Prepare the Filling: Start by making the creamy filling. Pour the cold heavy cream into a large bowl and whip it with an electric mixer until it forms stiff peaks. Gently fold in the dulce de leche until just combined, being careful not to overmix.
Assemble the First Layer: Choose a square baking dish, about 8×8 inches. Arrange a single layer of cookies on the bottom. You may need to break some cookies to fit them snugly into the dish.
Layer and Repeat: Spread about one-third of the caramel cream mixture over the cookies. Sprinkle a third of the chopped mint chocolate on top. Repeat these layers two more times: cookies, cream, and chocolate.
Chill Until Firm: Finish with a final layer of the cream mixture and a generous sprinkling of the remaining mint chocolate. Cover the dish and place it in the refrigerator to chill for at least 4 hours, or overnight for the best texture.
Baking Tips
- The tart is meant to be soft-set. For firmer slices, you can freeze it for 30-60 minutes before serving.
- The longer the tart chills, the more the cookies will soften, creating a more cake-like texture.
- For a stronger mint flavor, you can add 1/4 teaspoon of peppermint extract to the cream mixture.
Serving Ideas
This tart is rich and satisfying on its own. A simple cup of coffee or tea is a great accompaniment.
Storing and Freezing
Store the tart covered in the refrigerator for up to 3 days. Freezing is not recommended as the texture of the cream and cookies can change upon thawing.
FAQ
What is the difference between dulce de leche and caramel sauce?
Can I make this tart ahead of time?
My tart is not setting. What went wrong?
Peppermint Tart
A simple no-bake dessert with layers of crisp cookies, creamy caramel filling, and refreshing mint chocolate.
- Prep Time: 20 minutes
- Total Time: 260 minutes
- Yield: One 8x8-inch tart 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: South African
Ingredients
- 2 cups (480 ml) cold heavy whipping cream
- 1 (13.4-ounce / 380 g) can dulce de leche
- 1 (10-ounce / 280 g) package crisp shortbread or coconut cookies
- 3 ounces (85 g) mint chocolate, coarsely chopped
Instructions
- In a large bowl, use an electric hand mixer or a stand mixer with the whisk attachment to whip the cold heavy cream until stiff peaks form.
- Add the can of dulce de leche to the whipped cream. Gently fold it in with a spatula until the mixture is smooth and evenly combined. Be careful not to deflate the cream.
- Arrange a single, tight layer of cookies at the bottom of an 8×8-inch (20×20 cm) square baking dish. Break cookies as needed to fill in any gaps.
- Spread one-third of the caramel cream mixture evenly over the layer of cookies.
- Sprinkle one-third of the chopped mint chocolate over the cream.
- Repeat the layering process two more times: a layer of cookies, a layer of cream, and a sprinkle of chocolate.
- End with the final layer of cream and top with the remaining chopped mint chocolate.
- Cover the dish with plastic wrap or a lid. Refrigerate for at least 4 hours, or preferably overnight, until the tart is firm and the cookies have softened.
- To serve, cut into squares. The tart will be soft, so use a spatula for clean serving.
Notes
- The tart is meant to be soft-set. For firmer slices, you can freeze it for 30-60 minutes before serving.
- The longer the tart chills, the more the cookies will soften, creating a more cake-like texture.
- For a stronger mint flavor, you can add 1/4 teaspoon of peppermint extract to the cream mixture.
Keywords: peppermint tart, no-bake, dessert, tart, mint chocolate
