PEPPERMINT CRISP TART
2 packets Tennis biscuits
1 tin caramel condensed milk
500 ml fresh cream (ice cold)
150 g slab Peppermint Crisp chocolate (grate half of slab finely and keep to mix into the cream and condensed milk, cut or chop the other half into small cubes for garnishing the top at the end).
Pack a layer of biscuits on bottom of suitably shaped dish (square or rectangular). My dish takes exactly 5 x 3 rows. Fit paddle attachment onto Kenwood and blend the caramel condensed milk until smooth. In another bowl whip the ice cold fresh cream until thick. Spoon the thickened cream into the bowl with paddle attachment, pour the grated chocolate over and mix just until everything blended.
Carefully spoon and spread 1/3 of this mixture over the biscuits on the bottom of the dish. Pack the next layer of biscuits and repeat the process for a third time ending in a layer of the creamy mixture. Smooth the top and sprinkle the chopped Peppermint crisp over. Put into fridge for a good couple of hours for the biscuits to soften. I prefer leaving it overnight.
Recipe and photo: Elsabie Templeton
