Peppermint Crisp Tart

Peppermint Crisp Tart

Peppermint Crisp Tart

Creamy, sweet, and unmistakably South African. Layers of caramel, cream, and chocolate with just enough crunch. 

Ingredients

1. Filling

  • 250 ml whipping cream (whipped to soft peaks)
  • 375 g caramelised condensed milk (dulce de leche)
  • 3 Peppermint Crisp chocolate bars, crushed

2. Base

  • 2 packets Tennis biscuits (you will likely use less)

Instructions

Whip the cream until soft peaks form.

Add the caramelised condensed milk, and mix until smooth.

Fold in about ¾ of the crushed Peppermint Crisp.

In a dish, arrange a layer of Tennis biscuits to form the base.

Spoon a layer of the caramel mixture over the biscuits and spread evenly.

Repeat layering with biscuits and filling, finishing with a layer of the filling on top.

Sprinkle the remaining Peppermint Crisp over the top.

Refrigerate for at least 4 hours, or until fully set.

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