Friday, 16 September 2011

Peppermint Crisp Fridge Tart

  • 1 packet of Tennis Biscuits
  • 1 tin of caramel condensed milk
  • 500ml fresh cream (double cream)
  • 2 tablespoons sugar
  • 1 large slab of peppermint crisp chocolate grated
  1. Spread half the packet of tennis biscuits with half of the caramel condensed milk and layer a shallow square glass dish with the coated biscuits facing upward.
  2. Sweeten the double cream with the sugar and beat until stiff (take care not to overbeat the cream or you will land up with butter).
  3. Put half of the cream on top of the biscuits and sprinkle with a good thick layer of peppermint crisp chocolate.
  4. Repeat this process ending with a layer of peppermint crisp.
  5. Place in Fridge.