|200 g||tennis biscuits|
|200 g||butter — melted|
|250 ml||orley whip|
|150 g||Peppermint Crisp chocolate|
1 Crush the tennis biscuits until they form fine crumbs and add in the melted butter. Mix well and place in a serving dish. Press the biscuit mixture evenly around and up the sides of the dish. Place in the fridge to set for 15 minutes.
2 In a mixing bowl, whip together the caramel and Orley Whip until creamy. Grate two-thirds of the Peppermint Crisp slab into the mixture and blend well.
3 Remove the biscuit mixture from the fridge and pour the creamy mixture over the biscuit base.
4 Sprinkle the remaining chocolate shavings over the tart. Place in the fridge to set.