FROZEN PEPPERMINT CRISP TART

1 tin (380 ml) of caramel condensed milk
300 ml fresh cream, it should be well chilled
1 packet (200 g) Peppermint Crisp Tennis biscuits
2 x bars (49 g) Peppermint Crisp chocolate, or more

Line a small loaf pan with aluminum foil.
Now line the bottom of the pan with Tennis biscuits. (loaf pan measures about 19 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 ⅓ 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