As one of the most iconic South African classics that’s well worth mastering, we present a recipe for a Peppermint Crisp Tart that’s made using Bakers Romany Creams®, as opposed to the traditional Tennis® Biscuits!

Makes one pudding, serves 8.



1 x 200 g Bakers Romany Creams® Choc Mint Biscuits

1 teaspoon instant coffee

1 tablespoon boiling water

2 tablespoons milk

1 x 385 g tin of caramel

1 cup / 250 ml of cream

1 small Peppermint Crisp bar, chopping into fine pieces



  1. To make the crumble base, bash up the biscuits by hand in an airtight bag using a rolling pin or pulse in a food processor to get s rough textured crumble.
  2. Mix the instant coffee with the water and dissolve. Add this to the biscuit crumbs, along with the 2 tablespoons of milk and mix.
  3. Lightly press this crumb mix across the bottom of a 23 cm round or square serving dish.
  4. Whip 180 ml of the cream to soft peaks. Add the caramel and whip until smooth. Spread this across the biscuit base. Refrigerate for a few hours or overnight until set.
  5. When you are ready to serve, whip the remaining 70 ml cream to soft peaks and top.
  6. Decorate with the crushed Peppermint Crisp bar.