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
Scale
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
