If you’re on the lookout for a dessert that perfectly balances zesty freshness with a delightful crunch, you have to try The Lemon and Peppermint Crisp Ice Tart Recipe. This dreamy treat combines the tartness of lemon with the sweet peppermint charm, all nestled in a buttery biscuit crust. It’s a refreshing and indulgent dessert that’s surprisingly simple to prepare, making it a true winner for any occasion where you want to impress without the stress.
Ingredients You’ll Need
Gathering the right ingredients for The Lemon and Peppermint Crisp Ice Tart Recipe is a breeze, and each one plays an essential role in creating that luscious texture and vibrant flavor. From the crisp biscuit base to the fluffy, tangy filling and crunchy peppermint topping, these ingredients come together to make something truly special.
- Tennis biscuits, crushed: These form a buttery, crunchy base that holds the tart together perfectly.
- Melted butter (1/4 cup): Acts as the glue for the biscuit crust, giving it richness and firmness.
- Condensed milk (1 tin): Adds sweetness and creaminess to the luscious lemon filling.
- Lemon juice (1/2 cup): Provides a fresh, zesty kick that brightens the entire dessert.
- Whipped cream (1 cup): Lightens up the filling, giving it a soft, airy texture you’ll adore.
- Peppermint Crisp bars, crushed (2 bars): Sprinkle these on top for a delightful minty crunch that contrasts with the silky filling.
How to Make The Lemon and Peppermint Crisp Ice Tart Recipe
Step 1: Prepare the Crust
Start by combining the crushed Tennis biscuits with the melted butter in a mixing bowl, ensuring all crumbs are evenly coated. Press this mixture firmly into the base of a tart tin to create a compact crust. You want it to hold together nicely, so make sure to pack it down well. Pop the crust into the freezer for about 15 minutes; this step is crucial as it helps the base set so it doesn’t crumble when you add the filling.
Step 2: Make the Lemon Filling
While the crust chills, whisk together the condensed milk and fresh lemon juice in a bowl. The acid from the lemon juice reacts with the condensed milk, causing the mixture to thicken into a creamy, tangy filling. This is the heart of your tart — a beautiful balance of sweet and sharp that keeps you coming back for another bite.
Step 3: Fold in the Whipped Cream
To keep the filling light and luscious, gently fold the whipped cream into the lemon-condensed milk mixture. Be careful to do this slowly and steadily; you want to keep the airiness of the whipped cream intact. This creates that perfect velvety texture that feels like a cloud on your palate.
Step 4: Assemble the Tart
Pour the lemony cream mixture over the chilled biscuit base, smoothing the top with a spatula so it’s even. This sets the stage for the final delightful crunch, making sure every bite has a perfect balance of textures.
Step 5: Add the Peppermint Crisp Topping
Sprinkle the crushed Peppermint Crisp bars generously on top of the tart. The minty crunch not only looks gorgeous scattered over the pale lemon filling, but it also adds a refreshing, distinctive flavor that elevates this dessert to something truly special and memorable.
Step 6: Freeze Until Firm
Place the tart back in the freezer for at least 4 hours. This step allows the filling to set completely and the flavors to meld beautifully. Patience here is rewarded with the perfect sliceable tart that holds its shape with ease.
How to Serve The Lemon and Peppermint Crisp Ice Tart Recipe
Garnishes
For a little extra wow factor when serving The Lemon and Peppermint Crisp Ice Tart Recipe, consider adding fresh mint leaves or delicate lemon zest curls on top. These touches boost the fresh vibe of the dessert and make it look as stunning as it tastes.
Side Dishes
This tart pairs wonderfully with a cup of hot herbal tea or a light sparkling wine for a refreshing dessert course. For something creamier, a dollop of extra whipped cream on the side complements the tart’s flavors beautifully without overwhelming the palate.
Creative Ways to Present
If you want to get playful, serve slices of the tart with individual spoonsful of crushed Peppermint Crisp sprinkled on top for an extra crunch. You could also create mini tart versions in ramekins for an elegant party treat or add a drizzle of white chocolate over the tart just before serving for an indulgent touch.
Make Ahead and Storage
Storing Leftovers
Any leftovers should be kept covered in the freezer to maintain their freshness and texture. The Lemon and Peppermint Crisp Ice Tart Recipe holds up well for a few days, making it an ideal make-ahead dessert when you need something ready to go.
Freezing
This tart freezes beautifully due to its no-bake nature and creamy filling. Ensure it’s wrapped tightly or stored in an airtight container to prevent freezer burn. When you’re ready to enjoy it again, just thaw it in the fridge until it’s soft enough to slice.
Reheating
Since this is a chilled dessert, reheating isn’t recommended. Instead, let the tart thaw slowly in the refrigerator to retain its perfect texture and refreshing taste every time.
FAQs
Can I use a different type of biscuit for the crust?
Absolutely! While Tennis biscuits add a nice buttery crunch, you can substitute with graham crackers or digestive biscuits. Just make sure they are finely crushed and bind well with the melted butter.
What if I don’t have Peppermint Crisp bars?
If Peppermint Crisp is hard to find, try crushed peppermint candies or chocolate mints as a substitute. The key is to keep that minty crunch on top to complement the lemon filling.
Is this tart gluten-free?
The traditional recipe uses Tennis biscuits, which contain gluten. However, you can make a gluten-free version by using gluten-free biscuits for the base.
How long can I keep the tart in the freezer?
The Lemon and Peppermint Crisp Ice Tart Recipe can be stored in the freezer for up to two weeks without compromising taste or texture.
Can I make this tart ahead for a party?
Definitely! This tart is perfect for making ahead since it needs to freeze for several hours. It can be prepared a day before your event, saving you time and stress on the big day.
Final Thoughts
Nothing beats the joy of serving up The Lemon and Peppermint Crisp Ice Tart Recipe to friends and family. It’s a beautiful combination of tangy and minty flavors wrapped in a satisfyingly crunchy crust, all with minimal fuss. Give this recipe a go, and I promise it will become a cherished favorite that you reach for again and again!
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The Lemon and Peppermint Crisp Ice Tart Recipe
- Total Time: 4 hours 10 minutes
- Yield: 8 servings 1x
Description
A refreshing and easy-to-make Lemon and Peppermint Crisp Ice Tart featuring a crunchy biscuit base, tangy lemon custard, and topped with crushed Peppermint Crisp bars for a perfect balance of creamy, tart, and minty flavors. Ideal for a cool dessert on warm days.
Ingredients
Crust
- 1 packet Tennis biscuits, crushed
- 1/4 cup melted butter
Filling
- 1 tin condensed milk (approximately 395 g)
- 1/2 cup lemon juice (freshly squeezed, about 120 ml)
- 1 cup whipped cream (freshly whipped or store-bought, about 240 ml)
Topping
- 2 Peppermint Crisp bars, crushed (approximately 100 g)
Instructions
- Prepare the crust: Combine the crushed Tennis biscuits with the melted butter in a bowl until evenly mixed. Press the mixture firmly and evenly into the base of a tart tin. Place the crust in the freezer for 15 minutes to set and firm up.
- Make the lemon filling: In a clean bowl, blend the condensed milk with the lemon juice until the mixture thickens slightly and becomes smooth, ensuring the tangy lemon flavor is well incorporated.
- Fold in whipped cream: Gently fold the whipped cream into the lemon condensed milk mixture using a spatula to maintain a light and airy texture without deflating the cream.
- Assemble the tart: Pour the creamy lemon mixture evenly over the frozen biscuit crust. Use a spatula to smooth the top surface and create an even layer.
- Add the topping: Generously sprinkle the crushed Peppermint Crisp bars over the top of the tart to add a minty crunch that complements the tartness of the lemon filling.
- Freeze to set: Return the assembled tart to the freezer and freeze for at least 4 hours, or until the filling is fully firm and chilled through before serving.
Notes
- For best results, use freshly squeezed lemon juice for a bright and natural lemon flavor.
- The Tennis biscuit base can be substituted with digestive biscuits or graham crackers if unavailable.
- Ensure the whipped cream is softly whipped to avoid overmixing when folding it into the filling.
- Freeze the tart for a minimum of 4 hours; overnight freezing is ideal for perfect firmness.
- This tart is best served chilled straight from the freezer and should be kept frozen until ready to serve.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: South African
