MARJ’S PEPPERMINT CRISP TART

MARJ’S PEPPERMINT CRISP TART
1 packet Tennis biscuits
1 packet lemon jelly
1 bottle Orley Whip
1 Tin of Caramel Treat
1 large bar of Peppermint Crisp
Make jelly with 225 ml of boiling water and leave to go cold. (completely cold but not set)

Put Orley whip in food mixer and leave to beat till thick and doubled in quantity.
Add the tin of caramel treat and let it beat until combined.
Add in the cold jelly while still beating.
Crush the peppermint crisp and add half to the mixture, reserving the other half for the topping later.
Place a layer of tennis biscuits in the bottom of your dish, cutting them if needed so the bottom of the dish is covered.
Pour the mix over the biscuits and place in fridge till set.
Before serving sprinkle the rest of the peppermint crisp on top.
Cut into squares and enjoy.
Recipe and photo:  Marj Harper