SOUTH AFRICAN FRIDGE TART
Prep time 15 mins Chilling time overnight Makes 1 medium tart
1 cup Greek yogurt 370g tin caramelised condensed milk 1 cup crème fraiche 4 Peppermint Crisp bars 200g Tennis Biscuits (or other coconut tea biscuits)
In a bowl, mix the yogurt with the caramelised condensed milk (to caramelise it yourself, simmer an unopened can in water for three hours, being sure to let it cool before opening). Put 3 Peppermint Crisp bars in a plastic bag and crush with a rolling pin. (Keep the last bar in the fridge until needed.) Arrange a layer of the Tennis Biscuits in a tart dish and cover evenly with half the caramel mixture. Spread half the crème fraiche on top and sprinkle with half of the crushed Peppermint Crisp. Repeat the layers. Take the last Peppermint Crisp and cut away the chocolate and crumble the peppermint and chocolate separately and sprinkle on top. Chill the tart overnight.