Peppermint crisp tart
This recipe is great for big family get-togethers as it makes quite a bit, isn't too sweet, and leaves everyone wanting more!1 packet of tennis biscuits
500 ml of cream
1 tin of caramel
1 large peppermint crisp chocolate bar
The trick to this fridge tart is in the way you whip the cream.
I use my hand blender until it is quite stiff before folding in the caramel.
So after you've blended the cream and folded in the caramel, you can go ahead and put that into the fridge while preparing the tennis biscuits.
Place your tennis biscuits in a baking tray (or whatever bowl you're going to be using). You want one layer of flat biscuits with as little holes as you can manage. I break the left over biscuits up to fill them in.
Pour the cream/caramel mixture over the biscuits and then grate your chocolate over the tart.
I usually make the tart the night before so it has sufficient time to set, but I'd say a minimum of 3 hours is needed.
Enjoy!
