Serves between 6 & 8

• 250ml cream
• 1 tin (360g) of caramel
• 1 packet of Tennis Biscuits
• 300g Peppermint Crisp (2 large bars)

Method

1. Layer the Tennis Biscuits in a square or rectangular dish
2. Crush the Peppermint Crisps
3. Whisk the cream until soft peaks form
4. Place the caramel in a separate bowl and beat to loosen
5. Fold the caramel and most of the crushed Peppermint Crisp into the cream
6. Completely cover the biscuits with half the cream mixture
7. Add a second layer of biscuits and then cover with the rest of the cream mixture.
8. Make sure that none of the biscuit is exposed
9. Sprinkle over the reserved Peppermint Crisp and leave in the fridge to set for at least 3 hours, but preferably overnight

• 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.

1. Line a small loaf pan with aluminum foil.
2. 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.)
3. Whip the cream until stiff, and gently mix the caramelized condensed milk into the cream.
4. Don’t worry about a perfect mix, steaks of caramel looks good once you cut it into slices.
5. Chop the Peppermint Crisp bars and mix into the cream-and-caramel.
6. Spoon 1/3rd of the cream mixture over the Tennis biscuits.
7. Add another layer of biscuits, and cream mixture, until you have three layers of cream sandwiched between four layers of Tennis biscuits.
8. Place in your freezer. It needs, overnight is best.
9. Remove from the loaf pan and slice.

A true South African classic, nothing says “taste of home” quite like a Peppermint Crisp tart. Layering it with Bakers Tennis® biscuits is the quickest way to make an already awesome pudding the very best to impress your guests.

Level MEDIUM
Time 40 MIN
Set Time 4-24 H
Serves 4-6

INGREDIENTS
200 g Bakers Tennis® biscuits
385 g tin Nestlé caramel treat
250 ml whipping cream
1 large peppermint crisp bar
or peppermint chocolate bar, chopped

INSTRUCTIONS

1. Whip cream to soft peaks. Add the caramel and mix until smooth.
2. Lay a single layer of Bakers Tennis® biscuits at the bottom of a pudding dish or casserole.
3. Cover evenly with the caramel cream mixture about 1 cm thick. Crumble a handful of Peppermint Crisp or peppermint chocolate.
4. Continue to layer the biscuits and caramel cream mixture and chocolate, making sure to finish with a layer of the caramel cream mixture and a good sprinkle of peppermint chocolate at the top.
5. Refrigerate for a few hours or overnight until set.
6. To make Individual servings (makes at least 6 individual servings): whip cream to soft peaks.
7. Add the caramel and mix until smooth.
8. Place a single Bakers Tennis® biscuit in the base of a pudding glass or bowl.
9. Add a large dollop of caramel cream and a sprinkle of chopped Peppermint chocolate.
10. Add another two biscuit and caramel cream mixture layers, before finishing with a goo.