QUICK PEPPERMINT CRISP TART

As promised, here is a photo of my version of this deliciously indulgent tart.

1 packet of lemon jelly
1 can (380 g) evaporated milk (put in fridge the night before)
1 tin of caramel
2 packets of tennis biscuits
3 x 100 g peppermint crisp chocolates

Using boiling water, dissolve jelly in half of water indicated on the instructions of packet. Allow to cool to room temperature. Beat evaporated milk till thick and foamy.
Beat caramel until it is smooth and without lumps. Mix jelly and evaporated milk and stir in caramel.
Pack layer of tennis biscuits in 29 x 22 x 6 cm tart dish. Pour little of jelly mixture on top and grate half of chocolate on top. Finish with layer of jelly mixture. Grate last of chocolate on top.
Refrigerate 2 – 3 hours or overnight.

Posting: Amanda Conradie