FROZEN PEPPERMINT CRISP TART
- 1 tin (380 ml) of caramel condensed milk
- 300 ml fresh cream (It should be well chilled)
- 1 packet (200 gram) peppermit crisp Tennis biscuits
- 2 x bars (49 gram) Peppermint Crisp chocolate (or more)
Line a small loaf pan with aluminium foil.
Now line the bottom of the pan with Tennis biscuits. ( loaf pan measures about 19 cm x 8 cm and takes three biscuits.)
Whip the cream until stiff, and gently mix the caramel condensed milk into the cream.
Don’t worry about a perfect mix, steaks of caramel looks good once you cut it into slices.
Chop the Peppermint Crisp bars and mix into the cream-and-caramel.
Spoon 1/3rd of the cream mixture over the Tennis biscuits. Add another layer of biscuits, and cream mixture, until you have three layers of cream sandwiched between four layers of Tennis biscuits.
Place in your freezer, overnight is best.
Remove from the loaf pan and slice.
Photo: Alberta van Wyk