KATE’S PEPPERMINT CRISP AND PINEAPPLE TART
Biscuit base:
Dish 27 x 20 x 7 cm
1 packet tennis biscuits
75 g butter
Crush biscuits, melt butter and mix. Press down in dish and leave in fridge to set.
2 x caramel treat spread, over biscuit base.
For the filling:
1 tin crushed pineapple
2 packets x 80 g greengage jelly
2 x 380 g tins evaporated milk well chilled
Drain crushed pineapple and heat juice to dissolve jelly in and let it cool down.
Beat evaporated milk well chilled, until creamy. Add crushed pineapple.
Add dissolved jelly and mix through. Pour over caramel and refrigerate to set.
Top with peppermint crisp before serving.
Recipe and photo: Kate Fayle
