THE FLYING COOK

Method

In a mixing bowl, place tennis biscuits and butter, mix until butter is evenly distributed.

Grease a 22cm springform pan and line with wax paper.

Firmly press two-thirds of the Tennis biscuit mix into the base of the pan to form the crust.

In a separate bowl mix lemon juice, caramel and peppermint crisp.

Fold the freshly whipped cream into the caramel mixture.

Spoon half the mixture on to the crust.

Layer the rest of the tennis biscuit crumbs. Top with final layer of caramel. Cover with cling wrap and place into the fridge for at least two hours.

Just before serving remove from the fridge, and place a hot cloth around the outside of the cake tin for 30 seconds.

This will ensure the tart does not stick to the sides of the pan.

Remove the pan and you are ready to delight your dinner guests.

Garnish with peppermint crisp. Tip: This dessert can also be made in a tart dish.