Peppermint Crisp Tart
Serves between 6 & 8
- 250ml cream
- 1 tin (360g) of caramel
- 1 packet of Tennis Biscuits
- 300g Peppermint Crisp (2 large bars)
Method
- Layer the Tennis Biscuits in a square or rectangular dish
- Crush the Peppermint Crisps
- Whisk the cream until soft peaks form
- Place the caramel in a separate bowl and beat to loosen
- Fold the caramel and most of the crushed Peppermint Crisp into the cream
- Completely cover the biscuits with half the cream mixture
- Add a second layer of biscuits and then cover with the rest of the cream mixture.
- Make sure that none of the biscuit is exposed
- Sprinkle over the reserved Peppermint Crisp and leave in the fridge to set for at least 3 hours, but preferably overnight
