FROZEN PEPERMINT TART
1 packet of tennis biscuits
1 tin of caramel
300ml cream
2 × 49g peppermint crisp bars
Line a small loaf pan with tin foil. Line the bottom of the tin with biscuits. Tin should be 19×8 – 3 cookies will fit.
Whip cream till stiff and gently mix in the caramel. Chop the peppermint crisps and fold into the mixture.
Spoon 1/3 of the mixture over the biscuits. Add another layer of biscuits. Repeat until you have 4 biscuit layers and 3 cream layers.
Place in freezer overnight.
Remove from tin and slice!
Enjoy – it is really delicious!!!
Photo and recipe: Jackie De Klerk
