Peppermint Crisp Tart

This is one of my favourites, so good I find myself opening the fridge every five minutes with a spoon to take what I always tell myself is the last bite for today! Oh yes, this doesnt last more than a day here unfortunately. And its also not the most nutritious dish, but oh it tastes pretty good.
This dessert is South African, just out of interest.

Peppermint Crisp Tart

Ingredients

1 tin of caramel
250ml thickened cream
2 packets Nice biscuits (or any plain biscuits, originally its supposed to be Tennis biscuits which are a coconut biscuit but there is nothing like that in Australia)
2 Peppermint Crisp chocolate bars

Method

Crush the Peppermint Crisp bars in their packaging however which way you prefer, so long as they are crushed enough for sprinkling. I choose to roll over it with a rolling pin

Pour cream into a large bowl and beat until thickened enough to form peaks.

Add the caramel and continue mixing until its all blended together.

Now line any dish you plan on using with biscuits, to make a layer on the bottom. Top this with a layer of the cream/caramel mixture and add a sprinkling of the peppermint crisp.

Continue with another layer of biscuits, caramel and peppermint crisp until you end up with at least 3 layers of each and ending with the caramel sprinkled with peppermint. If you have enough for more layers then continue but it should end with the peppermint crisp. It all depends on the size of your dish. With an average rectangled size dish, the ingredients are enough for 3 layers.

Cover and refrigerate for a couple of hours to let it set and the biscuits to soften. Overnight is best.

Don't forget to lick the bowl clean of the delicious cream and caramel mix.



Can you tell those are finger lines from cleaning the bowl:)

I hope you enjoy this as much as I do.