Peppermint chocolate tart

A European take on a popular South African pudding made with whipped non-dairy cream, caramelized condensed milk, coconut cookies and a type peppermint chocolate.


1 cn caramel (or dulce de leche)
1 c whipping cream (heavy cream / double cream / soy cream)
2 pk cookies (coconut cookies)
3⁄4 c sweets (hard mint candy, crushed)
3⁄4 c chocolate (milk chocolate, grated)


  1. Mix crushed mint candy and grated chocolate in a bowl. Set apart.
  2. Place the caramel in a large bowl and stir it so it becomes soft.
  3. Whip cream until stiff and gently fold it into the caramel with a spatula.
  4. Incorporate half of the crushed mint candy and grated chocolate into the creamy mixture.
  5. Arrange a layer of coconut cookies at the bottom of a dish. Spoon over a layer of creamy mixture. Repeat layers until you have used the cookies and the creamy mixture, finishing with a layer of creamy mixture.
  6. Sprinkle the remaining crushed mint candy and grated chocolate mixture on top.
  7. Refrigerate at least 4 hours to set, better overnight.
Preparation time
Nutrition 439 calories per serving
8 servings


easy, mix, chill
desserts, sweets
South African food recipes
Food in Africa


The original South African ingredients are: Caramel treat, a canned caramelized condensed milk similar to dulce de leche; Orley Whip, a non-dairy cream substitute; Tennis biscuits, a type of light coconut flavored shortbread; and Peppermint Crisp, a milk chocolate bar filled with crispy mint sweets popular in South Africa. It is often grated over desserts.