If you are craving a refreshing dessert that combines zesty citrus and a cool minty crunch, you have to try this Lemon and Peppermint Crisp Ice Tart Recipe. This no-bake treat effortlessly blends the tartness of fresh lemon with the unique South African Peppermint Crisp chocolate, all nestled on a buttery biscuit crust. It’s a perfect showstopper for warm days or any occasion when you want to impress without turning on the oven. Its creamy texture paired with bursts of chocolatey peppermint is nothing short of magic in every bite.
Ingredients You’ll Need
The beauty of this Lemon and Peppermint Crisp Ice Tart Recipe lies in its simplicity. Each ingredient plays a crucial role in creating the delicious flavors and textures that make this tart so irresistible, from the crispness of the biscuit base to the luscious creaminess of the filling.
- Tennis biscuits or graham crackers (200g, crushed): Provide a crunchy, buttery base that forms the perfect tart crust.
- Unsalted butter (½ cup, melted): Binds the crushed biscuits together and adds rich flavor to the crust.
- Sweetened condensed milk (1 can, 397g): Adds creamy sweetness and helps thicken the lemon filling beautifully.
- Fresh lemon juice (½ cup, about 2–3 lemons): Gives the tart its bright, tangy burst that balances the sweetness wonderfully.
- Lemon zest (1 tablespoon): Intensifies the citrus flavor with fresh aromatic oils.
- Heavy cream (1 cup, whipped to soft peaks): Creates a light, fluffy texture in the filling that makes every spoonful melt-in-your-mouth.
- Peppermint Crisp chocolate (1 bar, 150g, finely chopped or grated): Adds a uniquely refreshing minty crunch that’s a highlight of this dessert.
- Extra chocolate for garnish: Enhances the visual appeal and adds an extra touch of indulgence.
How to Make Lemon and Peppermint Crisp Ice Tart Recipe
Step 1: Creating the Perfect Crust
Start by mixing your crushed biscuits with the melted butter until every crumb is coated and ready to stick together. Press this mixture firmly into the base of a 9-inch tart pan or pie dish, ensuring an even layer. Chilling it for 10 to 15 minutes helps the crust set firmly, giving you a sturdy foundation for the luscious filling to come.
Step 2: Whipping Up the Zesty Filling
In a separate bowl, whisk the sweetened condensed milk, fresh lemon juice, and lemon zest until the mixture thickens into a creamy dream. This careful whisking ensures your tart will have that perfect tangy sweetness. Next, gently fold in the whipped cream; this lightens the filling and gives it a smooth, airy texture. Don’t forget to stir in half of the finely chopped Peppermint Crisp chocolate, sprinkling minty surprise throughout the creamy lemon mixture.
Step 3: Assembling and Freezing Your Tart
Pour the vibrant lemon filling evenly over your chilled crust, smoothing the top to create that pristine tart look. Sprinkle the remaining Peppermint Crisp chocolate all over the surface to add texture and visual appeal. Pop your creation into the freezer for at least 4 hours or overnight. This step is crucial as it transforms your tart into a firm, sliceable delight ready to amaze everyone at your table.
Step 4: Serving with the Perfect Texture
Before slicing, let the tart sit at room temperature for 10 to 15 minutes. This gentle thawing softens it just enough for perfect slicing and enhances the flavors. Serve it chilled to enjoy that cooling balance of lemon and peppermint in every bite.
How to Serve Lemon and Peppermint Crisp Ice Tart Recipe
Garnishes
For an elegant touch, garnish your tart with extra finely grated Peppermint Crisp chocolate or delicate lemon zest curls. Fresh mint leaves also make a beautiful contrast, adding a burst of green that complements the minty chocolate flavors perfectly.
Side Dishes
This tart pairs wonderfully with a light fruit salad incorporating berries or kiwi, enhancing the tartness and keeping the palate refreshed. A dollop of lightly sweetened whipped cream on the side is also a classic way to add richness without overwhelming the lemony-minty goodness.
Creative Ways to Present
Serve individual slices on pretty dessert plates with a drizzle of melted chocolate or a sprinkle of crushed Peppermint Crisp for added crunch. For parties, consider making mini tartlets using muffin tins—perfect bite-sized treats that keep everyone coming back for more!
Make Ahead and Storage
Storing Leftovers
Keep your leftover Lemon and Peppermint Crisp Ice Tart Recipe covered in the refrigerator for up to 3 days. This keeps it fresh while maintaining the soft yet firm texture you love. Make sure it’s wrapped well to avoid absorbing other fridge odors.
Freezing
If you want to store it longer, freeze the tart in an airtight container for up to 2 weeks. Freezing helps preserve that delightful crunch from the Peppermint Crisp and the tart lemon flavor. Just remember to thaw it in the fridge overnight before serving.
Reheating
This dessert is best enjoyed cold or at room temperature, so reheating is not necessary. Simply allow it to sit out for 10 to 15 minutes after taking it from the freezer to soften naturally, then serve and enjoy!
FAQs
Can I use a different type of biscuit for the crust?
Absolutely! While tennis biscuits or graham crackers are traditional and add a wonderful flavor, you can swap them for digestive biscuits or any other crisp cookie that you enjoy. Just make sure they are well crushed and can hold together when mixed with butter.
Is there a substitute for heavy cream in this recipe?
For the best texture, whipped heavy cream is ideal. However, if you need a substitute, you can try using mascarpone or whipped coconut cream for a dairy-free option. Keep in mind the final consistency might be slightly different.
Can I make this tart without Peppermint Crisp chocolate?
The Peppermint Crisp is key to this recipe’s unique minty crunch, but if you can’t find it, try finely chopped peppermint chocolate bars or mint-flavored chocolate chips. The flavor won’t be exactly the same, but it will still be delicious!
How long can the tart be left out before serving?
To keep the tart’s perfect texture, leave it out at room temperature for about 10 to 15 minutes before slicing and serving. Avoid leaving it out longer than 2 hours to prevent it from melting too much or becoming overly soft.
Can I add peppermint extract for a stronger mint flavor?
Yes! For an extra minty punch, add a drop or two of peppermint extract to the filling when you combine the condensed milk with the lemon juice and zest. Be cautious as peppermint extract can be quite strong, and you don’t want to overpower the lemon!
Final Thoughts
This Lemon and Peppermint Crisp Ice Tart Recipe is one of my all-time favorites for good reason. It’s refreshing, beautifully balanced, and surprisingly easy to make with just a handful of ingredients. Whether you’re hosting a gathering or simply treating yourself on a sunny afternoon, this tart will quickly become a sought-after dessert in your recipe collection. Give it a go, and prepare yourself for the compliments to start rolling in!
Print
Lemon and Peppermint Crisp Ice Tart Recipe
- Total Time: 4 hours 20 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
A refreshing no-bake Lemon and Peppermint Crisp Ice Tart that combines zesty lemon flavor with the minty crunch of Peppermint Crisp chocolate. This South African-inspired dessert features a buttery biscuit crust, creamy lemon filling, and a delightful peppermint topping, perfect for summer or any occasion requiring a cool, sweet treat.
Ingredients
Crust
- 1 (200g) packet tennis biscuits or graham crackers, crushed
- ½ cup unsalted butter, melted
Filling
- 1 can (397g) sweetened condensed milk
- ½ cup fresh lemon juice (about 2–3 lemons)
- 1 tablespoon lemon zest
- 1 cup heavy cream, whipped to soft peaks
- 1 bar (150g) Peppermint Crisp chocolate, finely chopped or grated (half for filling, half for topping)
Garnish
- Extra Peppermint Crisp chocolate for garnish
Instructions
- Prepare the crust: In a bowl, combine the crushed tennis biscuits or graham crackers with the melted unsalted butter until fully mixed. Press this mixture firmly and evenly into the base of a 9-inch tart pan or pie dish. Chill the crust in the refrigerator for 10–15 minutes to set.
- Make the filling: In a separate bowl, whisk together the sweetened condensed milk, fresh lemon juice, and lemon zest until the mixture thickens and becomes creamy. Gently fold in the whipped heavy cream until fully incorporated. Stir in half of the finely chopped Peppermint Crisp chocolate, ensuring an even distribution throughout the filling.
- Assemble the tart: Pour the prepared lemon and peppermint filling into the chilled biscuit crust, smoothing the top evenly. Sprinkle the remaining chopped Peppermint Crisp chocolate over the filling as a decorative and flavorful topping.
- Freeze the tart: Place the tart in the freezer and freeze for at least 4 hours or overnight until the filling is firm and set.
- Serve: Before serving, let the tart sit at room temperature for 10–15 minutes to soften slightly for easier slicing. Cut into 8 slices and serve chilled for a deliciously creamy, minty lemon dessert.
Notes
- This is a no-bake tart, making it an easy and quick dessert option.
- For an extra minty flavor, you can add a drop of peppermint extract to the filling before folding in the whipped cream.
- Use fresh lemon juice and zest for the best vibrant citrus flavor.
- Ensure the whipped cream is folded gently to maintain a light, airy texture in the filling.
- The tart keeps well in the freezer, making it great for preparing in advance.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: South African-Inspired
