Jennifer's Peppermint Crisp fridge tart

A real South African favourite.
 

Recipe from: 23 August 2012
Preparation time: 20 min
Cooking time: 00:00
 
 

Ingredients

 
  • 2
    packets tennis biscuits
  • 250
    ml
    chilled whipping cream
  • 1
    can
    caramel
  • 2
    Peppermint Crisp chocolate
Servings: Change Serving
 
 

Method

 
Whip chilled cream until thick. Spoon out caramel into the cream. Whisk gently until the two are blended together. Do not over-mix.

Layer a dish with Tennis Biscuits and spoon the cream caramel mixture over them, making a solid layer with no gaps. Grate a layer of Peppermint Crisp and continue the process until the mixture is finished and you have used all the biscuits.

Grate the remaining Peppermint Crisp on top. Seal with cling wrap or a lid and put it in the fridge - overnight for best results.

Reprinted with permission of Warren Shackleton - London, UK.
 
 

Read more on: desserts  |  starch  |  dairy  |  chocolate
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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