Peppermint Crisp tart



Ingredients 4
Servings 6 or more
Time 10 min

Ingredients

  • 250
    ml
    fresh cream
  • 397
    g
    caramel condensed milk
  • 3 x 49
    g
    peppermint crisp chocolate
  • 200
    g
    Tea Lovers’ biscuits
 

Method

6 hours
 

Whip the cream until firm.


Add caramel milk and half crushed chocolate and stir in gently.

Do not beat it again as it will cause the cream to become runny and prevent it from setting properly.

In a blender add the biscuits and whizz till they’re like bread crumbs.

Layer the biscuit crumbs in your choice of dish.

Then spread half the cream mixture over the biscuits and sprinkle a little chocolate.

Make another layer of biscuits and cream mixture and top with remaining chocolate.

Refrigerate for at least 6 hours for the dessert to chill and set.


 

 

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