Frozen Peppermint Crisp Tart
- 1 tin (380 ml) of caramelised condensed milk.
- 300 ml fresh cream. It should be well chilled.
- 1 packet (200 gram) Tennis biscuits (you won’t need all of it, but don’t sneak away too many while building the tart, else you may run into trouble.)
- 2 x bars (49 gram) Peppermint Crisp chocolate. You can use more if you have a particularly sweet tooth.
- Line a small loaf pan with aluminum foil.
- Now line the bottom of the pan with Tennis biscuits. (The bottom of our loaf pan measures about 19 cm x 8 cm and takes three biscuits.)
- Whip the cream until stiff, and gently mix the caramelized condensed milk into the cream.
- Don’t worry about a perfect mix, steaks of caramel looks good once you cut it into slices.
- Chop the Peppermint Crisp bars and mix into the cream-and-caramel.
- Spoon 1/3rd of the cream mixture over the Tennis biscuits.
- Add another layer of biscuits, and cream mixture, until you have three layers of cream sandwiched between four layers of Tennis biscuits.
- Place in your freezer. It needs, overnight is best.
- Remove from the loaf pan and slice.