If you are looking for a dessert that balances tangy freshness with a delightful crunch, then The Lemon and Peppermint Crisp Ice Tart Recipe is your new best friend in the kitchen. This no-bake delight is like a sunny escape on a plate, combining zesty lemon cream with the irresistible crackle of peppermint crisps resting on a buttery biscuit crust. It’s perfect for those moments when you want something refreshing, sweet, and simply unforgettable without spending hours in the kitchen.
Ingredients You’ll Need
The beauty of The Lemon and Peppermint Crisp Ice Tart Recipe lies in its straightforward ingredients. Each one plays a pivotal role in bringing out a delicious harmony of flavors and textures that’s both satisfying and fun to eat.
- Tennis biscuits: These form the crunchy biscuit base, providing a sturdy yet crumbly crust.
- Melted butter: Helps bind the biscuit crumbs together, making for a rich, buttery crust.
- Condensed milk: Adds luscious sweetness and a silky smooth texture to the filling.
- Lemon juice: Brings that refreshing citrus brightness that cuts through the richness perfectly.
- Whipped cream: Lightens the filling, ensuring a fluffy, airy finish.
- Peppermint Crisp bars: Crushed on top for a minty crunch that pairs beautifully with the lemony filling.
How to Make The Lemon and Peppermint Crisp Ice Tart Recipe
Step 1: Create the Base
Start by combining the crushed Tennis biscuits with melted butter. Press this mixture firmly into a tart tin; this base sets the stage for all those flavors to shine. Pop it into the freezer for 15 minutes to ensure it firms up nicely before layering in the filling.
Step 2: Mix the Tangy Filling
In a clean bowl, blend the condensed milk with fresh lemon juice. You’ll notice the mixture begin to thicken — that’s the magic that creates the tart’s signature tangy cream. This step is crucial because it balances the sweet and sour notes perfectly.
Step 3: Fold in Whipped Cream
To keep the filling light and airy, gently fold in the whipped cream. This is where the texture transforms from dense to delightfully fluffy, giving each bite that melt-in-your-mouth feel.
Step 4: Assemble the Tart
Pour the creamy lemon mixture evenly over the frozen biscuit base. Smooth the top out with a spatula to create an inviting surface ready for its peppermint crown.
Step 5: Add the Peppermint Crisp Crunch
Generously sprinkle the crushed Peppermint Crisp bars over the filling. These little minty shards add a refreshing crunch, contrasting beautifully with the soft cream beneath.
Step 6: Freeze Until Firm
Place your tart back in the freezer for at least 4 hours. This freezing step is essential as it sets the tart, allowing all the flavors to come together into one sensational treat.
How to Serve The Lemon and Peppermint Crisp Ice Tart Recipe
Garnishes
For a beautiful presentation, consider adding fresh mint leaves or thin lemon zest ribbons on top. These garnishes echo the flavors inside the tart and make it look as vibrant as it tastes.
Side Dishes
This tart is a dessert star on its own, but pairing it with a simple berry compote or a dollop of extra whipped cream can elevate the experience. The fruity sweetness or creamy richness complements the tart’s citrus and mint contrasts wonderfully.
Creative Ways to Present
Try serving The Lemon and Peppermint Crisp Ice Tart Recipe in clear glass dishes or individual ramekins for parties. You can even add layers of crushed peppermint crisp between servings for extra crunch and flair. The key is to show off those beautiful layers of creamy lemon and peppermint goodness!
Make Ahead and Storage
Storing Leftovers
After enjoying your tart, wrap any leftovers tightly in plastic wrap or store them in an airtight container. Keeping it in the refrigerator ensures the flavors stay fresh and the creamy texture remains delightful.
Freezing
This tart freezes beautifully, which makes it perfect for prepping in advance. Simply cover it well with cling film and foil before placing it in the freezer. When you’re ready to serve, allow it to thaw in the fridge for a few hours to regain that perfect creamy consistency.
Reheating
No reheating is necessary with this frozen tart. Its charm comes from the ice-cold, refreshing texture. Just let it sit at room temperature for about 10 minutes before slicing to make cutting easier and to enjoy those flavors at their best.
FAQs
Can I use other biscuits instead of Tennis biscuits?
Absolutely! Any plain, crisp biscuit like digestive or graham crackers works well, though Tennis biscuits add a unique texture and flavor that many love in this tart.
Is it necessary to use fresh lemon juice?
Yes, fresh lemon juice offers the bright, natural tanginess essential to this recipe’s flavor profile. Bottled lemon juice can be used in a pinch but fresh is always best.
Can I substitute the Peppermint Crisp bars?
You can try other minty chocolate bars if you prefer, but Peppermint Crisp has a distinctive crunchy texture and refreshing mint flavor that truly elevates this tart.
How long can I store the tart in the freezer?
For the best taste and texture, it’s recommended to consume the tart within 1 month of freezing. Beyond that, the texture might start to degrade.
Is this recipe suitable for children?
Yes, it’s a fun and sweet treat children usually enjoy. Just keep in mind the peppermint pieces can be quite crunchy, so smaller kids may need supervision while eating.
Final Thoughts
Sharing The Lemon and Peppermint Crisp Ice Tart Recipe with you feels like handing over a secret to easy, joyful entertaining and everyday indulgence. Its bright lemon filling with that refreshing peppermint crunch will have you coming back for seconds, and the simplicity of making it will make it your go-to dessert for any occasion. Give it a spin, and watch this little tart become a beloved staple in your kitchen!
Print
The Lemon and Peppermint Crisp Ice Tart Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 10 minutes
- Yield: 8-10 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: South African
Description
This delightful Lemon and Peppermint Crisp Ice Tart combines a buttery biscuit crust with a creamy, tangy lemon filling and crunchy peppermint chocolate topping. Perfectly chilled, it’s a refreshing no-bake dessert ideal for warm days or special occasions, offering a luscious balance of sweet, tart, and minty flavors with a light, airy texture.
Ingredients
Crust
- 1 packet Tennis biscuits, crushed
- 1/4 cup melted butter
Filling
- 1 tin condensed milk (approx. 395g)
- 1/2 cup lemon juice (freshly squeezed)
- 1 cup whipped cream (lightly whipped)
Topping
- 2 Peppermint Crisp bars, crushed
Instructions
- Prepare the crust: Combine the crushed Tennis biscuits with melted butter until evenly coated. Press the mixture firmly and evenly into the base of a tart tin. Place in the freezer for 15 minutes to allow the crust to set and firm up.
- Create the lemon mixture: In a mixing bowl, blend the condensed milk with freshly squeezed lemon juice. Continue mixing until the mixture thickens slightly to form a creamy lemon base.
- Fold in whipped cream: Gently fold the whipped cream into the lemon mixture to retain a light and airy texture without deflating the cream.
- Assemble the tart: Pour the creamy lemon filling evenly over the frozen biscuit crust. Use a spatula to smooth out the top for an even finish.
- Add the topping: Generously sprinkle the crushed Peppermint Crisp bars over the surface of the tart to add a minty crunch and chocolate flavor.
- Freeze to set: Place the assembled tart in the freezer and freeze for at least 4 hours, or until the filling is firm and set. Serve chilled.
Notes
- Ensure the biscuit crust is pressed firmly to prevent crumbling when slicing.
- Use freshly squeezed lemon juice for the best flavor and proper thickening of the filling.
- Be gentle when folding in whipped cream to maintain a fluffy texture.
- Tart can be stored in the freezer for up to 3 days; allow to sit at room temperature for 10 minutes before serving for easier slicing.
- For a gluten-free version, substitute the Tennis biscuits with a gluten-free biscuit variant.
