Classic Peppermint Crisp Tart
| Recipe By: | Abigail Donnelly |
| Serves: | 6 |
| Prep Time: | 30 minutes |
Ingredients
- 150 g peppermint crisp chocolate, roughly chopped
- 360 g Caramel Treat
- 2 cups cream
- 3 Tbsp butter
- 200 g Tennis biscuits
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Cooking Instructions
- Crush the Tennis biscuits and place in a blender with the melted butter. Blend together until the biscuits are fine and coated in the melted butter.
- Press the biscuit crumbs into a 17 cm springform cake tin and chill for 30 minutes.
- Stir 2 T whipped cream into the Caramel Treat, then spread over the biscuit crust. Spread the remaining cream over the tart.
- Remove from the tin and scatter over the chocolate before serving.
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