South African Peppermint Crisp Tart
- 200 grams tea lovers or tennis biscuits
- 150 grams peppermint crisp chocolate
- 2 cup fresh cream
- 395 grams tin caramel
- Arrange the biscuits in a tart dish making sure to cover entire bottom.
- Whip the cream until stiff and then add in the caramel and 75 grams of the grated chocolate.
- Pour half of the mixture over the biscuits.
- Arrange another layer of biscuits on top then the caramel cream mixture.
- Decorate with grated peppermint crisp.
- Allow to set in the fridge for 1 hour or more.
lovers, peppermint crisp chocolate, fresh cream, caramel
Taken from cookpad.com/us/recipes/349518-south-african-peppermint-crisp-tart (may not work)