Jennifer’s Peppermint Crisp fridge tart
|250 ml||cream — whipping|
|2||chocolate — peppermint crisp|
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.