INGREDIENTS
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2 packets of tennis biscuits
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2 tins caramel condensed milk (or condensed boiled for 3 hours)
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500 ml fresh cream (double cream or whipping cream)
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2 grated Peppermint Crisp’s chocolate – lots of it or a large slab of peppermint crisp chocolate grated
METHOD
- Place a layer of whole tennis biscuits in a 29x19x5cm dish, take a smaller dish if you are wanting to do more layers.
- Smear the biscuits with 1 tin of caramel condensed milk, or if layering more, use what you need.
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- Beat the cream until almost stiff (do not overdo this, otherwise you’ll land up with butter). Add the grated Peppermint Crisp, leaving enough for the top layer.
- Add a thin layer of the beaten cream with Peppermint Crisp on the layer of tennis biscuits, then arrange another layer of tennis biscuit on top. (repeat this if needed)
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- In the cream mixture, add 1 tin of caramel condensed milk, continue to mix. When done, finish off the tart by adding this cream mixture on top of the biscuits, sprinkle with leftover Pepper Mint Crisp.
NOTES
- *Refrigerate for at least 4 to 5 hours.
Recipe by Irene Muller
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