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You are here: Home / Recipes / Dessert / Peppermint Crisp fridge tart – a South African treat

Peppermint Crisp fridge tart – a South African treat

by Jeanne Horak on August 19, 2007 106 Comments in Dessert, South African, South African products

Peppermint Crisp fridge tart

A standard criticism of South Africans (and pretty much all antipodeans) in London is that we arrive from sunnier Southern climes, find jobs, find accommodation and then proceed to live in little self-imposed ghettoes, socialising only with other South Africans, eating only out of South African shops, drinking in South African-themed bars, wearing Springbok rugby jerseys everywhere, and generally spending time slagging off the English – our hosts!  And I do have to say that there is some truth in this. It is very hard to stick out your finger in Wimbledon/Earlsfield/Southfields and not poke a South African, because a lot of us really do congregate there.  And I have spent many a night talking to South Africans in London and thinking “good grief – you’re in LONDON!  Stop carrying on about the weather – you didn’t come here for the weather!!”

But let’s not forget that there is always an exception that proves the rule.  Since we arrived here, Nick and I have been Eastenders.  We have never lived west of Canary Wharf and am not aware of any South Africans in our street.  Sure, you do hear Afrikaans on the train occasionally, but we are more likely to bump into our Lithuanian, Irish, Indian, Finnish or West-Indian neighbours than other Saffers.  Although I get terribly homesick, I also experience moments of such intense joy at being in London that I want to run laughing through the streets yelling “Hey, everybody, look!  I actually live here in one of the most exciting cities in the world!!”  On the other hand, you are what you are: there’s no denying your roots.  And so, like clockwork, once a year Nick and I host a Big South African Braai.  Not to surround ourselves with only South Africans, but to give all our friends a little taste of what home means to us.

We usually have between 10 and 17 people in our tiny garden and we have a rich mix of nationalities and backgrounds.  This year we had 3 Brits, 5 Saffers (including me and Nick), 2 Aussies, 2 Kiwis. a German and a Mexican. So naturally we felt compelled to educate them on the finer points of South African cuisine 😉  In the past, we have treated them to chakalaka, seven-layer salad, sosaties, braai sarmies and snoek.  And this year we treated them to not one but TWO South African delicacies:  chicken sundowners (will be blogged in a later post, I promise) and Peppermint Crisp fridge tart.

I don’t know what it is about this desert that makes grown men go all misty-eyed and women look wistful, but it is one of those desserts that everyone seems to like.  It is absolutely not fancy, pretty, clever or remotely sophisticated.  But I can guarantee you that every South African reading this has tasted it because it is one of those things that every South African mom has at some stage made when catering for masses of people… say, at a braai.  Some people whom I invited but could not make it were upset not about missing the braai, but about missing the pudding!  In fact, it has become so ingrained in the South African culinary psyche that I was amused to see on my visit home in June that it has become a chocolate flavour!  Cadbury’s Dairy Milk has brought out a range of “Local ‘n lekker” chocolates in flavours like milk tart and… mint crisp fridge tart.  Jawellnofine.

 

Cadbury's Mint Crisp fridge tart chocolate

 

So what is this ambrosial pudding?  OK, don’t wince when I tell  you.  Many moons ago, a South African company called Orley Foods developed a range of non-dairy cream substitute products.  The flagship product was (and still is, apparently) Orley Whip which looks like single cream, whips up to three times its original volume and can be stored in the fridge for up to three months.  My recipe for this pudding was copied down from a package insert in a pack of Orley Whip a long time ago, probably much like every other South African I know.  The recipe combines Orley Whip with Caramel Treat (caramelised condensed milk) and Peppermint Crisp (a chocolate bar from Nestle that features a filling of tightly packed, long and very brittle tubes of BRIGHT green mint-flavoured cracknel – looks like Kryptonite and tastes madly minty), layered with Tennis biscuits (shortbread-ish coconut-flavoured cookies).  It struck me that it is in some ways a South African take on tiramisu, minus the culinary history and the fashionability ;-).  The final product is not overly sweet, thanks to the peppermint and the fairly neutral biscuit layers, but is rich enough to go a long way.  And I distinctly remember seeing plates licked clean – even by people who have never set foot in South Africa!

 

South African Tennis biscuits

 

*PEPPERMINT CRISP TART SUBSTITUTIONS – UPDATE 2020*

Because the original ingredients of a Peppermint Crisp tart are so specific, I am often asked by readers from outside South Africa about possible ingredient substitutions.  The answer in the UK used to be simple – buy your ingredients from a specialist South African shop, but this changed in 2017.  Where products containing animal ingredients (e.g. dairy) are imported into the EU, legislation requires that the country of origin have in place an EU-Approved Residue Control. Medicines such as antibiotics used to treat animals need to be controlled to make sure that residues (small amounts of these chemicals that can remain in the animal-based ingredients) do not end up in human food at harmful levels. Countries with an EU-Approved Residue Control Plan have demonstrated to the European Commission that they are able to control the use of veterinary medicines and monitor residues in animal products destined for the EU. Since 31 March 2017, South Africa no longer has such a plan in place and as a consequence a number of SA products may no longer be imported into the UK – soo goodbye easily accessible Tennis biscuits and Peppermint Crisp 🙁 But over the years a number of helpful readers have made substitution uggestions from all over the world, which I have summarised as follows:

  • For the Orley Whip, substitute  double/whipping cream (at least 30% fat, otherwise it will not whip up stiffly enough) or Elmlea Double (a half-dairy cream available in the UK)
  • For the Caramel Treat, use tinned Carnation Caramel (available on Amazon and in most UK supermarkets), or dulce du leche (needs to be thick and spreadable, not a sauce), or boil/bake/pressure cook a can of sweetened condensed milk for around 3 hours until it caramelises – Google for instructions)
  • For the Tennis biscuits, it depends where you are. In the UK, readers have suggested Nice biscuits and McVitie’s Coconut Rings; and elsewhere, Voortman Coconut Cookies (US), Wibisco Shirley Coconut Cookies (Caribbean but also available in the UK), or Verkade Nizza coconut cookies (Netherlands). The key factor is to find a fairly fine-textured, coconut flavoured biscuit/cookie. Some readers have made the dessert with HobNobs and digestive biscuits (Graham crackers) but for me, the coconut flavour is essential.
  • For the Peppermint Crisp, what you are after ideally is a combination of chocolate and crispy mint candy, in an approximately 50/50 ratio – which is surprisingly hard to come by outside of a Peppermint Crisp wrapper! If you are in the Australia, New Zealand or the UK, the good news is that Nestlé Australia also makes a near-identical Peppermint Crisp bar to the South African version and it is available via Amazon in the UK (at a price!). A less than perfect but still perfectly acceptable substitute is to grate a Cadbury Mint Crisp (or any brand of chocolate bar with crispy mint chips) or Peppermint Aero over the dessert.  But my favourite hack was a reader in the US who crushed hard mint candy canes in a blender and mixed them with an equal amount of grated chocolate and sprinkled the combination on top of the dessert. Genius!

 

Slice of Peppermint Crisp fridge tart

 

This post is my submission to this month’s Sugar High Friday, hosted by my friend and holiday companion Johanna.  The theme is local delicacies and you still have till 27 August to get entries in. 

4.8 from 20 reviews
Peppermint Crisp fridge tart
 
Print
Prep time
4 hours 30 mins
Total time
4 hours 30 mins
 
Looking for that long-lost delicious Peppermint Crisp pudding recipe that you remember from your South African childhood? Well, you’ve found it!
Author: Jeanne Horak-Druiff
Recipe type: Dessert
Cuisine: South African
Serves: 6-8
Ingredients
  • 250ml Orley Whip or whipping cream, whipped to soft peaks
  • 2 packets of Tennis biscuits (although you will probably use less)
  • 375g tin of caramelised condensed milk or dulce du leche
  • 20ml caster sugar
  • 3 Peppermint Crisp chocolate bars, crushed
  • 3-4 drops of peppermint essence (more, if you like it minty)
Instructions
  1. Whip the Orley Whip and then add the caramelised condensed milk, castor sugar and peppermint essence. Beat until well mixed and then stir in ⅔ of the crushed Peppermint Crisp.
  2. Place a layer of whole tennis biscuits in a buttered 29x19x5cm dish. Spoon ⅓ of the caramel mix over the biscuits and spread evenly. Continue in layers, finishing with a layer of filling on top.
  3. Refrigerate for at least 4 hours. Decorate by sprinkling the remainder of crushed peppermint crisp on top. Cut into squares and serve.
Notes
SUBSTITUTIONS:
You can substitute double or whipping cream for Orley Whip, but the outcome may be even richer than this pudding already is. I used Elmlea, a half-dairy cream available in the UK.
For caramelised condensed milk, you can use tinned Carnation Caramel; dulce du leche; or you can make your own by boiling a tin of normal sweetened condensed milk for 3 hours (warning: may be hazardous!!).
The Tennis biscuits may prove problematic. Best suggestions I have seen are Nice biscuits, McVitie's coconut rings, Shirley Coconut Biscuits - or digestive biscuits or enev ginger nuts at a push.
Peppermint Crisp is also manufactured and available in Australia and New Zealand (and via Amazon at a price) but really has no exact substitute. You could try Peppermint Aero or Cadbury's Mint Crisp.
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  1. Josh says

    August 19, 2007 at 1:28 pm

    You’re right on the money, this is the best dessert/teatime treat/comfort food EVER…beyond delicious. I’m a Saffie living in Taiwan and believe me SA products are few and far between. I use regular cream, regular mint chocolate and digestive biscuits. And as far as boiling the condensed milk goes,, yes it’s hazardous and tedious(it takes hours of boiling, checking the water levels and praying for the best) but oh so worth it!Not the real deal but close enough to close your eyes and go mmmmmmmmm…..!

    Reply
  2. Kalyn says

    August 19, 2007 at 2:46 pm

    Very interesting sounding dish. I’ll have to send this to my brother to see if he had any of this when he lived in South Africa.

    Reply
  3. kat says

    August 20, 2007 at 1:09 pm

    you can’t say you didn’t warn us… 🙂 well done!
    the pics look great, and i am so intrigued by the “local is leeker” range from cadburys – will definitely look out for those next time i’m home.

    Reply
  4. ronell says

    August 20, 2007 at 6:47 pm

    Oh jeanne, this will alwasy be a favorite! When we go back home for a visit, we have to have a piece of this delicacy before we leave there! Seeign your beautiful photo makes me licking my lips!
    Ronell

    Reply
  5. Robert says

    August 21, 2007 at 9:27 pm

    Aaahhh…peppermint crisp tart – I have not had that in years. Mores the pity too. It is almost worth hosting a braai just for the excuse of making it.
    Did you also bite the ends of peppermint crisps and drink milk through it when you were a kid? Those mint crystal tubes make the perfect straw – it is messy but fun.
    Am also interested in this new range of choccies from Cadbury’s – will have to impose on my mother to send some samples up for me to try – am especially intrigued by the milktart flavour…

    Reply
  6. Aquila says

    August 24, 2007 at 4:57 am

    I made some just a few weeks ago, but mine was pretty much just a pack of tennis biscuits, 250ml cream (whipped), the caramel condensed milk and a peppermint crisp. This one looks even sweeter…
    Either way, it always goes down a treat.

    Reply
  7. Tricolor says

    August 26, 2007 at 1:16 pm

    Tiramisù: heaven in your mouth!
    Ingredients:
    – caffé –
    360 cc espresso coffee
    2 teaspoons sugar
    – zabaione –
    4 egg
    100 gr sugar
    120 cc marsala wine
    450 gr mascarpone cheese
    230 cc heavy whipping cream
    – cake –
    285 gr savoiardi
    2 tablespoons bitter cocoa powder
    Method:
    – caffé –
    Prepare a very extra strong espresso italian coffee.
    Dissolve 2 teaspoons sugar in it, when the coffee is still hot. Let the coffee cool at room temperature.
    – zabaione –
    Beat the egg yolks in a heat proof bowl or in the bowl of a double boiler, until they become fluffy. Beat in the sugar and the Marsala wine.
    Transfer the bowl over a pan of simmering water, and whisk until the cream thickens. The zabaione will thicken just before boiling point, when small bubbles appear.
    With a rubber spatula, mash the mascarpone cheese in a bowl until creamy.
    Add the zabaione into the mascarpone cheese, and beat to mix very well.
    Whip the cream. Fold the whipped cream into the zabaglione–cheese cream, until smooth.
    – assembling cake –
    Lightly soak the ladyfingers in the coffee, one at a time.
    Place them in one layer in a container of about 30×20 cm.
    Evenly distribute half of the zabaglione cream over the ladyfingers.
    Repeat the step with a second layer of ladyfingers, and top with the rest of the cream.
    Sprinkle with the cocoa powder and refrigerate for about 3 – 4 hours.
    …welcome in the Italian paradise.
    Ciao bella!

    Reply
  8. Super Sarah says

    August 30, 2007 at 10:22 am

    I just had to comment on this, I am a Saffer recently moved to Sydney from London and just the mention of Tennis biscuits has me salivating! I am going straight to the supermarket tomorrow to look for Arnott’s coconut biscuits and Nice biscuits and I will do a taste test and come back to you! I am also going to make a pilgrimage to a Saffer butcher I have heard of because I am just craving biltong so badly! thanks for a delicious reminder of home! I have been reading your blog for years whilst in London and still check in regularily from Sydney!

    Reply
  9. Rachel says

    September 2, 2007 at 1:46 am

    Goddess that looks gorgeous! I can’t wait to try making it!

    Reply
  10. Nikita says

    September 4, 2007 at 6:01 pm

    Dankie! op my blog gesit met ‘n link na jou site…dit lyk heerlik!

    Reply
  11. Judith says

    September 7, 2007 at 3:16 am

    Wow, this looks amazing! I wish I had the ingredients to replicate it, but for now I’ll just gush over the pictures. Makes me think of a friend of ours who stayed with my mother and I for several years of my childhood… he was born in South Africa and though his parents were American, he spoke Afrikaans and sometimes would recite poetry to me. It was strange, how like Dutch I could understand the spirit of what he was saying (I speak German), but couldn’t give you a word for word translation to save my life!

    Reply
  12. Blularkie says

    September 20, 2007 at 2:48 am

    Hi! Im from Malaysia and learnt the recipe from my host when I was in SA for 3 months… Sad to say, we don’t got no orley or caramel treat or chocolate mint here. Its rare to even find peppermint ice cream. But I tried making it the other day, with regular whipping cream and without boiling the condensed milk, Dairy milk chocolate and a few clorets mints blendered. It turned out ok, minus the caramelly flavour and doesnt set that nicely.
    How do you ‘boil’ the condensed milk? Does it take very long and won’t it be sticky?

    Reply
    • Sue says

      February 25, 2014 at 7:17 am

      You take a can of condensed milk and boil it for 3 hours.

      However and this is very important you have to keep the can covered with water at all times or it will explode so it is dangerous but worth it.

      Reply
  13. Jaco says

    December 9, 2007 at 4:06 pm

    When i make mine, it doesn’t always set too well and is often quite runny. Am i doing something wrong? Can i add something different like gelatine?

    Reply
    • Asanda says

      March 28, 2013 at 10:26 am

      Hey Jaco, I also had the same problem but the trick is in the cream whipping,make sure that it is solid enough to stay put when shaking ur bowl but also soft enough to form peaks.And leave in the fridge over night, come lunch time it shoud be “set to go”
      goodluck!

      Reply
      • Wills says

        November 13, 2021 at 12:58 pm

        The trick to know of cream is stiff enough… turn the bowl upside-down with the whipped cream still in the bowl. If the cream doesn’t move, it’s the right consistency.

        Reply
  14. Faranaaz says

    April 4, 2008 at 5:39 pm

    Right on the money sister! You are so right about this being such a South African thing and being so integrally linked to braais. 🙂 It’s certainly one of my favourite desserts ever and between this and your recipe for bread and butter pudding, you’ve certainly won over another fan. (Despite the fact that I’ve only just found your blog today!)

    Reply
  15. Joey says

    April 18, 2008 at 9:32 pm

    In the UK, you can use Cadbury Mint Crisp for the peppermint crisp, but as it isnt that pepperminty, use an Aero Mint or two. As for the biscuits Hobnobs are quite good, or coconut biccies.

    Reply
  16. Bordeaux says

    May 12, 2008 at 3:29 am

    On X’s demand my visiting sister brought a stack of mint crisp bars from SA on her recent visit. These, I were informed beforehand, would be used by me in making a mint crisp tart. Something I have never done before. So today he got online and searched for recipes (for me, of course) and guess who’s popped up first! So I’m going to try it this week and will let you know how it went. A relationship is in the balance here! 🙂

    Reply
  17. Audrey says

    May 15, 2008 at 8:44 pm

    To boil condensed milk – first remove label and scratch off all the glue, otherwise it will be all over your pot. It is best to use a trivet. Lie can on its side,cover with water bring to the boil and simmer for 3 hours. Cool completely before opening. I have never heard of a can exploding!! I usually boil 3 cans at once.

    Reply
  18. Karen Erasmus says

    August 6, 2008 at 5:08 pm

    Hey – I’m in SA and love the pepermint crisp fridge tart – love it!
    Sometimes I have been unable to find peppermint crisp bars here in SA and have substituted with mint crisp bars by Beacon or Cadburys (milk chocolate bar with crispy peppermint bits in) – i’m sure these are available worldwide. Open to correction here.
    And as for the tennis biscuit problem – I actually prefer to use romany creams – but that solves nothing because you cant get those outside this country either. but they taste so good in this tart – especially the caramel flavour ones which are sometimes but not always available. Maybe there is a romany cream equivalent available in the rest of the world – its a chocolate coconut sandwich cookie with a hard chocolate cream filling. yummy!
    As an aside – i feel sorry for people who dont get all these great SA products like those mentioned here as well as marie biscuits, milo, bovril (yum!), etc

    Reply
    • Whitney Erasmus says

      March 14, 2019 at 1:02 pm

      Yessss!!! I agree. Living in USA for 5 years now, and missing all these treats from home!

      Reply
    • Candice says

      December 22, 2022 at 11:56 pm

      I found Africanhut.com. Their store is in Laguna Niguel, CA but they ship all their lovely treats. Visiting their page is definitely a trip down memory lane!

      Reply
  19. Tova says

    August 23, 2008 at 6:45 pm

    In the US you won’t be able to find Peppermint Crisp since the FDA won’t allow it to be imported because it contains a dye that isn’t approved in the US.

    Reply
    • Dave says

      October 13, 2016 at 4:29 am

      Ya, you can get it at Cost Plus World Market…

      Reply
    • Candice says

      December 21, 2022 at 6:21 pm

      I get it fro AfricanHut.com when World Market is out.

      Reply
  20. Emma Fargher says

    November 4, 2008 at 1:59 pm

    Hello I am a Sout Africain living in Canada. I am very sad that i can never find any peppermint Crisps in stores anywhere else but south Africa. Does anyone know where I could find some or order them. I love the name of your site cook sisters are very dear to me and it is such a treat to hear ( read) people taking the way my family does.( we have changed the way we talk because no one else understands us> Cheers.

    Reply
    • Kathleen says

      March 8, 2017 at 2:56 pm

      Amazon.com

      Reply
    • Lynne says

      September 14, 2017 at 8:17 pm

      You can order peppermint crisps online from ‘African Hut’ ..Amazon.com. .also has a lot of SA products..Try it..

      Reply
  21. michelle rolleston says

    December 30, 2008 at 6:11 pm

    great to come across your site. i love cooking and spoiling my kids with S.A. treats we are Kaapenaars and love local foods.
    will try the pudding pepppermint this weekend.

    Reply
  22. Guy says

    December 31, 2008 at 11:29 pm

    Emma Fargher, where in Canada do you live? You can easily get SA products here.
    Try http://www.memoriesofafrica.net

    Reply
  23. Emma Fargher says

    January 15, 2009 at 9:54 pm

    I live near Toronto, I’ve found Peppermint Crisps once, i look for them every where… old fashion sweet stores, Kensignton, Import stores ect but with no suscess.

    Reply
    • Lynda Elliot says

      December 12, 2021 at 4:16 pm

      Emma, I live in Oakville and we have a store called Florence Meats. Its on Speers Road in Oakville. You will find absolutely ALLES there! Biltong to die for, SA toiletries and grocery items…. Ouma rusks, Koeksusters, Melktert, to name a few Check them out! My SA go-to on a weekly basis.

      Reply
  24. Karen Murphy says

    April 1, 2009 at 10:20 pm

    Try doctoring this recipe, I use nice bisscuits, peppermint aero, and lightly whipped double cream, it works realy well.
    Karen

    Reply
  25. Rishka says

    January 20, 2010 at 4:06 am

    Being of Cape Malay origin, this one of my favourite dishes, and since moving to Australia, ‘no one’ I know now had the recipe.. Then this morning I decided to google ‘peppermint and caramel tart’! And found the best sweet dish recipe ever.
    Thank you for your wonderful blog, you have another fan 🙂

    Reply
  26. Marlene Thick says

    February 26, 2010 at 6:44 am

    Hi,
    I went to google for fridge tart and up you popped. I am from Cape Town but lived in Rhodesia for a long time, I now live in Sacramento, CA. I am having some South African friends for dinner on Saturday and thought I would like to make a fridge tart, I think I am going to have a problem getting all those ingredients. At least they will enjoy the steak and mushroom pie.
    I enjoyed all the comments
    Marlene

    Reply
  27. Terri says

    June 18, 2010 at 12:52 pm

    I’m going to be making this for my Australian and English friends next week for the South African braai I am hosting. I am one of those rare South Africans in London who has immersed herself almost completely in British culture after 12 years of living here that I even call ‘braais’ ‘barbeques’ now, oh the shame! I don’t have any South African friends here so it’s easy to avoid South African culture but sometimes I just need a bit of ‘home’ (I think it’s the World Cup, I’m feeling really homesick). Local really is lekker!

    Reply
  28. Jo says

    August 25, 2010 at 2:41 am

    you can sometimes get peppermint crisp here in New Zealand, unfortunately they can cost upwards of NZD 4 each, so I tend to stock up on them when in Australia. Its a pity about the dye, these things have to be the only chocolate bar I ever buy.

    Reply
  29. Leigh says

    March 29, 2011 at 9:42 am

    I just came across this now. Was looking for a good peppermint recipe for Christmas dessert last year. I’m a Saffa, living in Ireland.
    I didn’t want to make my way up to Cork just to get the ingredients, so I substituted with these ingredients:
    Peppermint crisp – Aero Mint
    Orley Whip – Double cream (beaten)
    Tennis biscuits – NICE coconut biscuits
    Caramel treat – Most Polish shops stock caramel in a tin (the size of a baked beans tin). It tastes the same and is just as sweet.

    Reply
  30. SimplyDelishSA says

    April 13, 2011 at 8:32 am

    Nothing like a good Peppermint Crisp Fridge Tart for dessert after a braai! This looks incredible Jeanne!

    Reply
  31. Greasyming says

    September 10, 2011 at 12:50 pm

    just wanted to put my 5 cents in ….you can make your own caramel by putting the tin of condensed milk in a pot of water and boiling it on the stove for about two hours…no the can does not burst(i know this because this used to be a weekly treat after school on a friday, my friend and i would “make caramel”) dont forget to keep topping up the water in the pot…leave to cool open the tin and hey presto CARAMEL!

    Reply
    • Maje Flower says

      February 9, 2013 at 7:20 pm

      You can also cook the caramel in the pressure cooker. I usually do 5 cans at a time, my pressure cooker does not take more. Cook for about 40 to 60 minutes. Let cool in the pot a bit. The cooked cans keep well on the shelf for at least 3 months or more.

      Reply
  32. Hailey Staffen Shimidzu says

    September 18, 2011 at 2:30 pm

    thanks for the recipe and the substitutions, I didn’t really like the Orley whip. I’m in the UK and making this for the first time but my mom always made it and we loved it! thanks again.

    Reply
  33. Shire Kerrod says

    November 11, 2011 at 6:33 pm

    Adding ginger nuts biscuits with the tennis biscuits is also divine, if you are a ginger lover like me. Not that this recipe needs anything to make it nicer!! Just another option:)

    Reply
  34. Kevin D says

    November 14, 2011 at 11:44 pm

    I’m getting my gf (she is an aussie) to make that for me for my b-day on sat!come and join regular Die Burger bloggers on similiar topics at:
    http://blogs.dieburger.com/KevinD26/tafelberg-een-van-die-nuwe-seven-wonders-of-the-world

    Reply
  35. Liesl Bossert says

    December 11, 2011 at 11:16 am

    Anyone happen to know how to make rusks????

    Reply
    • Lynne says

      September 14, 2017 at 8:21 pm

      Liesl..I’ve just stumbled upon this blog..Did you ever get a recipe for rusks? You can also order it online from Amazon..It’s pricy though!

      Reply
  36. Janette says

    January 21, 2012 at 3:42 pm

    Tesco in Reading (Berkshire) is now selling a whole lot of South African stuff including Tennis Biscuits and Peppermint crisp chocolate, and flings (yum, one of my favourite chips/crips!) and other yummy things like ouma biskuit, lunchbar, iwisa pap etc. I have just this morning bought the ingredients to make a peppermint crisp tart.

    Reply
  37. Graham Shackleton says

    February 5, 2012 at 3:00 am

    Just thourght about some of the homecomforts and sweets and found your sight, will be making this tart asap after assembling to requireg parts. Now been here in the UK 12 years and nobody in church stretton but us from ZA, but still manage to braai during the summer!!lots of stange looks at what is on the braai because thereare no burger patties and sausages.

    Reply
  38. Michele says

    March 1, 2012 at 12:52 am

    I am in New zealand and just wondered what cream I can use here as I cant find anything like Orley Whip. Every cream I try is too runny and the tart doesn’t set properly….

    Reply
    • Maje Flower says

      February 9, 2013 at 7:23 pm

      You must beat the cream stiffly, usually the (whipping) cream has 30% fat content.

      Reply
  39. Cupcake Crazy Gem says

    April 9, 2012 at 1:59 pm

    I cannot believe Tesco in Reading are now selling all those South African treats!! That used to be my local when I lived in Reading…how I wish I still lived nearby! I made a slightly adapted version of your peppermint crisp fridge tart this week but made it in a round cheesecake tin with tennis biscuit sides, it was really tasty!

    Reply
  40. Belinda says

    May 22, 2012 at 5:21 am

    Michele in NZ I make it all the time and use the thickened cream by Anchor (in those tubs) unfortunately I found out from Anchor that it is Artificially thickened…but since finding out that the green dye is a non FDA approved substance anyway..well a few more chemicals can’t do much more damamge!!

    Reply
  41. Abbey says

    June 16, 2012 at 2:00 pm

    Jeanne, this is such a delicious recipe!!! In regards to the caramel/dulce de leche… I hate the idea of boiling condensed milk in the tin, so I bake it in the oven. This is the easy method I use:
    2 x 395g cans sweetened condensed milk
    1.  Preheat oven to 220C. 
    2.  Place the condensed milk in an ovenproof baking dish and cover tightly with aluminium foil. 
    3.  Place the baking dish in a larger deep-sided baking tray and fill with boiling water until it reaches 2/3 of the way up the sides of the dish.
    4.  Bake for 1 hour 30 minutes to 1 hour 45 minutes or until caramel in colour (refill water every 20 minutes). 
    5.  Spoon the caramel into a bowl and whisk until smooth. 
    For one tin, it only needs to be in the oven for an hour. If you make a bulk amount: Spoon into sterilised glass jars and keep in the fridge for up to 1 month.

    Reply
  42. Michellemcgaw says

    July 2, 2012 at 7:17 pm

    Just wanted to let the Aussies out there know that I found peppermint crisp at Coles today, haven’t had time to check Woolies yet but I’m pretty sure they’ll stock it too as it’s produced by Nestle in Australia now. I’ve subbed the caramelized condensed milk for the caramel filling (same size tin).

    Reply
    • Maje Flower says

      February 9, 2013 at 7:39 pm

      Marabou, a swedish chocolate, has a divine mint flavour, like Cadbury’s Mint Crisp.
      ecause we have no tennis biscuits, we use what the germans call “butterkeks” a bit like marie biscuits, and add some dessicated coconut and a pinch of mixed spice.
      The pudding sets well when it has a few hours chilling time, better overnight. Or you can simply add some gelatine dissolved in only a little water. Use enough gelatine to set 250 g/ml. Should do the trick.

      Reply
  43. Pippa says

    December 5, 2012 at 7:04 pm

    Hey there, the best cookies to use for this tart and banoffee pie is NICE biscuits. Thanks for the recipe!

    Reply
  44. Sarah says

    March 15, 2013 at 1:23 pm

    For those in the UK, you can get caramel treat here. Also Nestle, in the same size tin, but it is called Carnation Caramel. It is exactly the same as Caramel Treat and can be found in all supermarkets. 🙂 This makes Saffa me very happy!

    Reply
  45. Yolandi says

    July 15, 2013 at 12:12 am

    My goodness… How I wish you were our friends… And in Auckland, New Zealand, instead of that London 😀
    Great post.

    Thank you!

    Reply
  46. Sanet says

    August 24, 2013 at 3:51 pm

    Jeanne, I lost the recipe my mom gave me when I was younger and could never quite get it right without that. The one you posted with the Orley Whip is exactly as she made it. I live in South Africa (having been overseas plenty of times) and reading your comments made me miss my country while still living here 🙂 Miss all you Saffies, come home/visit soon.

    Reply
  47. Ting says

    November 3, 2013 at 4:34 pm

    how i enjoyed your little tail, i am living in switzerland since 5 years and must say i have looked up a few south africans as i enjoy their company. i have been wanting to make this peppermint tart for a long time but never found just the right one as i remember my mother made it, well this looks like it, i will be trying it this weekend, thank you for your post.

    Reply
  48. Angela says

    January 1, 2014 at 6:23 am

    I am sure a frozen peppermint aero bar would work but I am planning on adding extra essence and just using dark choc chips. Won’t have the lovely green coloring but should still have the flavour. Maybe I should color some white choc green and add essence, cool and grate.

    Reply
  49. NIKKI MARCHIO says

    April 23, 2014 at 1:45 am

    NESTLE PEPPERMINT CRISP IS NOW AVAILABLE AT COLES AUSTRALIA!

    Reply
    • Kate says

      April 28, 2014 at 10:22 pm

      Peppermint crisps have always been sold in Australia! I’m 32 and have been eating them since I was a kid. I’m just about to make this recipe for a South African friend – we both now live in the US and are very peppermint crisp deprived. I was in Tanzania recently and brought a stash of them back, mainly so I could try out this recipe!

      Reply
  50. Carol says

    May 8, 2014 at 7:41 am

    I agree with what you said about South Africans gathering together and I used to feel guilty about it but then I started thinking back to SA and it’s true of most of the communities that have moved to SA – the Portuguese, the Italians, the Chinese etc etc. I guess it’s pretty much a comfort thing and makes one feel more at home in a foreign land.
    I think constantly moaning about the UK is not going to make you feel any better and quite rude in front of Brits.

    Reply
  51. Okkie says

    July 8, 2014 at 3:46 am

    One of those eats to sell a soul for! I use cream in the place of Orley whip. and ad 2 tablespoons of lime or lemon juice as well as 3 drops op peppermint oil just before building the tart.
    Any square tea biscuit should do the trick but in emergency cases crumbed Marie biscuits mixed with 2 tablespoons of melted to make an only lining crust in dish also works.

    Reply
  52. Desy says

    August 13, 2014 at 6:05 pm

    Wow, Dit lyk regtig lekker :-))

    xoxo
    http://www.cookwithdesy.com

    Reply
  53. Lindie Kolver says

    December 6, 2014 at 4:59 am

    You’re right…this has all the trappings of a very , very habit-forming aphrodisiac . It is yummy !
    And luckily we get the exact Peppermint Crisp on the South African shelves now in Australia in our Supermarkets…..just ‘bladdie bewdiful’as they say here. Thanx for posting..

    Reply
  54. trixie says

    April 10, 2015 at 4:58 am

    Beautiful loved it!

    Reply
  55. Cooking Craze says

    December 21, 2015 at 5:29 am

    Great Recipe…..

    Reply
  56. Moira Robinson says

    January 1, 2016 at 5:17 pm

    Love the mint crisp pud

    Reply
  57. lisa ann says

    April 18, 2016 at 9:49 pm

    We love this delight but we use carnation evaporated milk, carnation tinned caramel, and cadburys mint crisp (now available at Adsa in the Irish section) i find the evaporated milk whips up quicker if the can has been in the fridge. Tennis biscuits are a must I haven’t found anything that comes near. At a push i use malted milk biscuits and coconut rings its close but not prefect.

    I really enjoyed your blog the history is fascinating. Thanks x

    Reply
  58. Amanda says

    July 9, 2016 at 5:17 pm

    I didn’t know about it originally being Orley whip. I’ve always done it with cream. Thanks for the tip re Elmlea – I will try that as it was very rich the last time I did it with ordinary cream.

    You can now get Peppermint crisps at Sainsbury’s – just a bit more expensive still than the SA shops.

    Reply
  59. Moira Sanderson says

    March 3, 2017 at 10:33 pm

    My daughter and her American husband adore peppermint tart (he is also crazy about milk tart, as are most Americans who have tasted mine – but I call it custard pie or they are reluctant to try it) and so I decided to make it for her birthday tomorrow. Seeing she’s usually the one who makes it using her stash of peppermint crisps or peppermint dairy milk chocolate brought back from South Africa, I needed to remind myself how to make it and stumbled across your site. I live in the USA and I used heavy cream, dulce de leche, (found at Super Walmarts), Voortman coconut cookies (I was so thrilled to find them recently, they taste ALMOST like tennis biscuits.) What to use for peppermint crisp? Well I threw some red and white “peppermint starlight mints” (hard candy) into my food processor and mixed it with grated Cadburys dairy milk chocolate – and it’s perfect. In fact it may just be the perfect Christmas dessert with the red – or maybe red and green together would be even better!

    Reply
  60. Michele says

    March 22, 2017 at 11:45 am

    Ok so doubled up your recipe for a family do, we finished it!

    Reply
  61. Jenny Kavanagh says

    February 7, 2018 at 1:09 pm

    Mmmmm I am just about to make this for my SA husband as he raves about it all of the time. Need to pop out for peppermint essence first though. However for all of you living in the UK, B&M sell coconut rings whichever are similar tasting to tennis biscuits. Can’t wait to try this!!! Thanks for the recipe.

    Reply
  62. Leeanda says

    November 4, 2018 at 9:44 pm

    This is one of my favourite deserts. I left South Africa in 1986 and when we used to eat this we used Cadbury’s peppermint crisp. I don’t think I’ve ever seen the nestles one? I am thinking of making this for a potluck supper in December. I’m going to use peppermint matchsticks what do you think? Also do you think I might need more than one box? I am going to try nice biscuits or coconut rings as well? I know I’ll never replicate it as I used to have but it’s worth a try. xx

    Reply
  63. Rozelle says

    December 12, 2018 at 6:10 am

    I live in San Francisco Bay Area and no tennis biscuits or peppermint crisp available any place near here. I substitute with Maria’s (same as Marie cookies) and Aero Mint. Taste pretty much the same.

    Reply
  64. Mandi p says

    March 30, 2019 at 4:28 pm

    Yummy…love this South African dessert!

    In the US… I use Marie. It has an orange wrapping… like the South African Marie biscuit.

    Reply
  65. David Harrison says

    August 3, 2019 at 9:34 pm

    Still the best dessert i’ve ever had – I’m a pommie who lived in Durbs in the ’90s and really grabbed the Braii culture with both hands. My Sa friends and colleagues (or more accurately their wives/girlfriends) used to spoil me rotten whenever I was socialising at their places. Peppermint Crisp tart was and is still my favourite. Been back in the UK many years so I make it for friends and colleagues myself these days and it always goes down well. Thanks for the recipe, I use whipped double cream as a substiture for Orley and ‘NICE’ biscuits instead of tennis biscuits. Always bring back proper Peppermint Crisps when I go back ‘home’ to Durban for a visit.

    Reply
  66. Lisa says

    September 17, 2019 at 2:38 pm

    You are so definitely on the money… I’m from Cape Town but been over here for 20 years now and Peppermint Fridge Tarr is a firm favourite with all my friends . Mine tastes just about 90% like home… I use digestive biscuits instead of Tennis biscuits, Elmlea cream and a combination of mint Aeros, flake and mint matchtsticks only time consuming part of bashing up the matchsticks but tastes magic…

    Reply
  67. Louise says

    September 20, 2019 at 8:03 am

    In your peppermint crisp fridge tart recipe it says the prep time is 4h30min? T

    Reply
    • Jeanne Horak says

      September 20, 2019 at 9:43 am

      Hi Louise – yes it does, because you need to refrigerate it for 4 hours after assembly, and there is no separate field in the template for “refrigeration time” – only prep time and cook time. Hope that makes sense!

      Reply
  68. Lauren says

    September 27, 2019 at 6:40 am

    Hi, I’m from Australia, and I have seen that Woolworths (one of our main supermarket chains) sells peppermint crisp bars in the international section, how cool! Will definitely have to try this

    Reply
  69. Gwyneth says

    November 10, 2019 at 12:39 pm

    I have brought a large peppermint crisp with me from South Africa to Australia to make peppermint crisp tart ( I have never made this before) for Christmas. BUT tonight I decided that, maybe I should check that it was still ok, by eating some and some more. It is a 150g bar, oh yes giant one! I realised that the time was right to google the recipe before eating anymore, it’s just fine! and now I will ask my daughter in law to hide the rest( disguised) as she also loves this, until Christmas. So very happy I found your recipe and lovely storytelling. Always thought this tart to be one of the most disgustingly sweet, delicious, decadent tarts out there.
    Thank you

    Reply
  70. Gwyneth says

    November 25, 2019 at 1:56 am

    You can substitute Ellis Brown Or Cremona SA for Orley whipp or Nestle Carnation Creamer AUS. 2 cups make into smooth paste in 1/2 cup boiling water. Refrigerate whipp until fluffy and carry on.

    Reply
  71. Jacquelline pracey says

    June 18, 2020 at 12:51 am

    Hello l’m just wondering how to make a really nice butterscotch pudding like this is something that l really like or a nice all ready made pudding that just have to heat up also being good for me actually that would be better for me to do because I can’t stand up right no my back is stuffed and in a very lot of pain so the easier the better so please if you can help me out l really appreciate your kindness to help me with this thank you so very much be safe and ☺Bye bye for now regards Jacquelline.

    Reply
  72. Martha Visagie says

    June 19, 2020 at 7:29 pm

    Hi there Thank you for the peppermint crisp fridge tart recipy. I have been looking for it a long time.
    Best regards Mrs Martha Visagie South Africa

    Reply
  73. Sue says

    August 27, 2020 at 6:39 pm

    I made this and it was lovely. I got two peppermint crisp bars from a South Africa’s shop but one that wouldn’t be enough, so as a substitute I bought a box of Quality Street Matchmakers from Poundland. They are dark chocolate with crispy peppermint bits. It worked well and the family enjoyed it.

    Reply
  74. shelley says

    December 21, 2020 at 9:08 am

    to make your own caramel treat just boil a tin, or three 🙂 of condensed milk in your pressure cooker (or instant pot) for about 25 mins, once done leave to cool and pressure release naturally – over night works well. i always do this as its way cheaper than buying caramel treat.

    i have never ever had a tin explode or anything hazardous. just remember to put the trivet into the pot so the tin is lifted up a bit from the bottom

    Reply
  75. Colleen Scholtz says

    December 27, 2020 at 11:41 pm

    I am an x South African living in Australia. When I make peppermint Crisp tart, I layer my dish with tennis biscuits and then spread the caramel over that, grate my chocolate, spread my thick cream over that, grate chocolate again, another layer of tennis biscuits, caramel and so on. Delicious!

    I never knew about mixing the cream with the caramel. Will try it!

    From Colleen

    Reply
  76. Jeanette says

    February 19, 2021 at 6:59 pm

    I just made this as a treat, for my Sth African neighbours, now residing in Essex, UK. I obviously couldn’t get any bars of mint crisp chocolate, our local Tesco supermarket usually sells a small Cadbury version around Christmas time. However I substituted with Elizabeth Shaw’s mint crisp! Perfecto … you may want to add this to your UK substitutes… and to be greedy, I crumble peppermint aero bar on the top!

    Reply
  77. Elize Buchanan says

    March 24, 2021 at 6:08 am

    This frozen version looks so good. We always enjoy the tart which is made by a favourite family member and it always turns out so delicious. I am going to share this recipe with her, maybe we can still enjoy this before winter. Ir looks lovely and so sophisticated. Thanks for sharing.

    Reply
  78. Violet Denholm says

    March 28, 2021 at 5:41 pm

    Thank you x

    Reply
  79. Christine says

    May 5, 2021 at 1:32 pm

    Absolutely looks amazing and will be trying this recipe this weekend. Unfortunately, we ate all the peppermint crips for the topping so will have to replenish them.

    Love your site.

    Reply
  80. Shirley says

    June 27, 2021 at 3:45 pm

    I wish I can eat this peppermint crisp fridge tart everyday. It is so very nice – I love it!

    Reply
  81. Jennifer Whisken says

    January 1, 2022 at 3:55 am

    My family and I have lived in New Zealand for 11 years and absolutely love it here. In this time I have never made a peppermint crisp tart. I regularly make bobotie and we have pronutro for brekkie. Suddenly, out of the blue, my youngest (a daughter) asked if I’d make a peppermint crisp tart. She is a total Kiwi having been only 3 years old when we arrived. “How do you know about it?” I asked. “I guess it’s in my genes” she replied. So I made your recipe on the 1st of January 2022. It will definitely be the first of many times

    Reply
  82. Tania says

    May 23, 2022 at 4:09 pm

    From South Africa but living in the USA now. Finally made this today. It never will taste the same as the Home version but comes pretty close to the real deal.

    What I was able to find and use

    Ultra pasteurized whipping cream
    I made the Dulce du leche
    Candy cane round sweets
    Hersheys chocolate chips
    Castor sugar
    Mexican round coconut cookies

    Setting in the fridge.

    Will try using Oreo Mint cookies in place of the Peppermint crisp next time. Perhaps that would enhance the Peppermint flavor. (I didn’t have Peppermint flavoring)

    Reply
  83. Megan Macalpine says

    August 21, 2022 at 4:52 am

    Have all correct ingredients for peppermint crisp tart, so will be spoiling my knitting group on Thursday

    Reply
  84. Mary says

    December 11, 2022 at 7:16 am

    Whilst preparing my Christmas menu for this year, I’m not sure what made me think of this iconic dessert . Perhaps it’s because I’m hosting several expats and I know it’ll be a blast from the past!
    Fortunately, outside of the Orley whip everything is available here in Sydney even at my local supermarkets where I get everything from biltong to Koo guavas, Nando’s sauces and even Chappies (not that I buy them).
    Thank you for sharing your recipe and I hope you are keeping warm over the holidays.

    Reply
  85. Cm says

    December 31, 2022 at 2:15 am

    Thanks for the recipe – I live in Australia and have made this a couple times. Today I made it with dulce du leche instead of Nestle caramelised condensed milk as I couldn’t find it and it was a bit too rich. Nice biscuits are fine but preferable sprinkle some dessicated coconut in between the layers.

    Reply
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I am not an early morning person - but when the re I am not an early morning person - but when the reason for a stupid o’clock start is a private tour of the Chelsea Flower Show & a tasting of South African wine, how could I refuse? 🌸🥂🍷 (see more about our show tour in my previous reel!)

The wine in question was a selection of 8 wines by Franschoek estate @babylonstoren . The farm itself is over 150 years old and lies at the foot of the Simonsberg mountains. It is named after one of the peaks in the range - literally translated as the Tower of Babylon - and was for much of its existence a fruit farm before being purchased by owners Koos Bekker & Karen Roos. In 2007 they commissioned architect Patrice Caravella to lay out an extensive formal garden comprising 15 clusters spanning vegetable areas, stone and pome fruits, nuts, citrus, berries, bees, herbs, ducks and chickens, a prickly pear maze, and more. Every one of the more than 300 varieties of plants in the garden is edible or has medicinal value. They are also grown as organically as possible and in a biologically sustainable manner. The garden was the first RHS accredited garden in Africa. The couple also converted the fruit orchards to vineyards which now cover 150 hectares amd produced their first harvest in 2011.

The Babylonstoren Mourvèdre rosé was enjoying its third year of being the official wine of the RHS and we were fortunate enough to have winemaker @klaasstoffberg and cellar master Charl Coetzee on hand all the way from South Africa to talk us through the range. Here’s what we tried:

🥂SPRANKEL 2017 - 100% Chardonnay Cap Classique sparkling wine with a very fine mousse and notes of brioche, green apples and grapefruit
🥂 Chenin Blanc 2022 - ripe fruit palate of pears, quince & apples with a rounded mouthfeel & very long finish
🥂 2022 Viognier - baked apples and quince but with biscuits notes and  fresh acidity to balance the fruit - rounded mouthfeel and tarte tatin finish
🥂 2022 Chardonnay all matured in oak barrels but made in a restrained Burgundian style with buttery, toasty grapefruit and subtle spice flavours & beautifully integrated oak

[Continued in first comment]
[Ad/Press sample] Love beer? Love peaty Islay whis [Ad/Press sample] Love beer? Love peaty Islay whisky? Then you need to get your hands on this delightful collaboration between @innisandgunn (their original beer is billed as a beer for wine drinkers and is one of my all-time favourites) and @laphroaig (makers of one of my favourite super peaty whiskies). 

Innis & Gunn’s limited edition Islay whisky cask beer is a Scottish red beer which is double matured - first in used Laphroaig whisky casks and then in used port casks. The result is a deeply smoky beer with notes of coffee, dark chocolate, malt and rich toffee, all balanced by a clean and almost saline finish, much like Laphroaig whisky itself.  It comes in a limited edition gift box with beautiful artwork by @scottnaismithartist and is available from the Innis & Gunn website for £6,00 for a 330ml bottle while stocks last (it’s also vegan!). 

I paired it with crostini topped with cream cheese and smoked oysters - the salty, smoky, creamy oysters complemented the flavours of the beer very well. I can also imagine it working well with green olives or smoked almonds. A perfect gift for the beer or whisky lover in your life!

What do you think of combining the flavours of beer and peaty whisky? Let me know in the comments 🍺

#innisandgunn #laphroaig #islaywhisky #beerlove #beerloversofinstagram
This week I made a flying visit to the RHS Chelsea This week I made a flying visit to the RHS Chelsea Flower Show in  London’s leafy Chelsea, courtesy of @babylonstoren and @thenewtinsomerset [INVITED] I was fortunate to have an early morning tour of the beautiful show gardens and by far the most inspiring was the Best in Show winner, Horatio’s Garden, designed by Charlotte Harris and Hugo Bugg. Horatio’s Garden is an initiative to provide spinal injury patients in NHS hospitals with an accessible garden and private respite rooms within the garden. There are 8 across the UK and the design we saw at the show will be rolled out in Sheffield once the remaining funds needed are raised. Have you visited the Chelsea Flower Show? Let me know in the comments 🌺🌷🪷🪻🌼🌸 #rhschelseaflowershow2023 #rhschelsea #horatiosgarden #horatiosgardenchelsea
Today is the official coronation of King Charles I Today is the official coronation of King Charles III and London is literally awash with red, white and blue flags, bunting and souvenirs. I don’t have bunting… but in celebration I can offer you this plate of red, white and blue deliciousness that is sticky toffee pudding with berries! I had this last weekend at the @bristolbarbrighton - the pudding alone makes the trip from London worthwhile 😍👑🇬🇧 Long live sticky toffee pudding!!
Happy Easter to everyone celebrating! My Easter ch Happy Easter to everyone celebrating! My Easter chocolates are from Ukrainian chocolate producer @roshen_ukraine - gorgeous hazelnut praline-filled dark chocolates, and how beautiful is the packaging? #easter2023 #easterchocolate #easterchocolates #roshen #ukrainiantraditions #roshenchocolate
Great exhibition on at the V&A Museum in London ri Great exhibition on at the V&A Museum in London right now for anybody interested in textiles, fashion or Africa. Such fascinating info about the cultural significance of various traditional African cloths (kente, kuba, bògòlanfini and many more) and a great display of modern African designers from around the continent. It’s on till 16 April so catch it if you can! #africafashion #thingstodoinlondon #londonexhibitions #londontourist #londonbylondoners #kentecloth #kubacloth #bogolanfini #chrisseydou #ladumangxokolo
The wonderful Museum of the Moon installation - a The wonderful Museum of the Moon installation - a 7 metre diameter scale model of the moon suspended in the Painted Hall at the  @oldroyalnavalcollege in Greenwich this week, by @lukejerramartist. A surreal and fabulous sight!
Do you enjoy free art installations? Then you need Do you enjoy free art installations? Then you need to get down to @canarywharflondon between now and Saturday 28 Jan to catch the free Winter Lights 2023 event, back for the seventh year.

My favourites include @lukejerramartist ‘s Floating Earth; Tom Lambert’s Out of the Dark; Fluorescent Firs; Toroid by This is Loop; and the surreal and mesmerising Anima by MEATS - a tunnel filled with hundreds of thin optical fibre lights that change colour and move in the breeze 😍 

Have you been to Winter Lights? What was your favourite?
“When we look down at the Earth from space, we s “When we look down at the Earth from space, we see this amazing, indescribably beautiful planet. It looks like a living, breathing organism. But it also, at the same time, looks extremely fragile.” - International Space Station astronaut Ron Garamond

To experience the “overview effect” (a phenomenon experienced by astronauts viewing the earth from space), head down to Canary Wharf in the London docklands this week where you can see @lukejerramartist ‘s beautiful Floating Earth installation as part of the Winter Lights event. 

This giant 10m diameter installation is created using high resolution NASA images to create a floating scale model of the Earth, lit from within so that it glows from its current home on the Middle Dock, surrounded by the headquarters of international banking and finance corporations.

The artist hopes that viewed in this context, the installation will make visitors and the bankers working in surrounding buildings question how their money in savings and pensions is invested, and whether investments can be greener.

Aside from being a thought provoking piece, it is also mesmerising and surreally beautiful, so make sure you visit the free Winter Lights event before ends on Saturday 28 Jan.
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Jeanne Horak is a freelance food and travel writer; recipe developer and photographer. South African by birth and Londoner by choice, Jeanne has been writing about food and travel on Cooksister since 2004. She is a popular speaker on food photography and writing has also contributed articles, recipes and photos to a number of online and print publications. Jeanne has also worked with a number of destination marketers to promote their city or region. Please get in touch to work with her Read More…

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Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
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