Peppermint Crisp Tart
Servings: 8
Ingredients
- 2 packets tennis biscuit you won't need all of it
- 85 gram melted butter
- 1&1/2 cup fresh cream
- 360 gram/1 can caramel condensed milk
- 300 gram peppermint crisp chocolate
Instructions
- Pop one packet of tennis biscuits into a food process and pulse until it resembles breadcrumbs. Mix in the melted butter
- Cover the base of a 22cm springform pan with baking/parchment paper
- Press the tennis biscuits into the base of the pan and the sides of the pan. You can use the back of a spoon or measuring cup for this. Refrigerate for 30 minutes
- Add 2 tablespoon fresh cream to the caramel and beat until smooth
- Whip the fresh cream into stiff peaks. Fold the caramel into the fresh cream. Chop up 150 grams of the chocolate and mix it into the cream caramel mixture
- Pour the filling into the biscuit base. Cut some of the remaining biscuits and randomly place it into the filling. Chop up the remaining chocolate and sprinkle it on top. Refrigerate for 3-4 hours or overnight before serving
Notes
- You do not need to use all of the biscuit, a quarter or half of the packet can be cut up and added to the filling.
- The caramel and chocolate adds enough sweetness to the tart so no need for sugar
- I keep the chocolate in the sealed wrapper and use a meat mallet to bang it a few times, no need to chop the chocolate
- The other easy alternative to make this dessert is to add a layer of biscuits at the bottom of a rectangular dish and add spread some filling on top. Repeat this process until all the filling is used up. End with a sprinkle of chocolate
- This is not a firm tart so when cutting it the filling will seem a little runny and that is perfectly ok. If you wish you can freeze it for a short while to get it firm