OLD-FASHIONED PEPPERMINT CRISP TART
SERVES 6
200g Tennis biscuits
60ml (4 tbsp) butter, melted
500ml (2 cups) cream, stiffly whipped
1 x 385g can caramelised condensed milk
200g Peppermint Crisp chocolate, roughly chopped
Break up the Tennis biscuits and place in blender or food processor with butter. Blend together until the biscuits are fine and coated in the melted butter. Press the biscuit crumbs into a 17cm springform cake tin and chill in the fridge for about 30 minutes. Stir 60ml (4 tbsp) of whipped cream into the caramelised condensed milk. This helps loosen the caramel slightly. Spread over the biscuit crust. Spread the remaining whipped cream over the tart. Refrigerate and just before serving remove the tart from the tin and scatter with the chocolate before serving.