Peppermint Tart

Peppermint Crisp Frozen Tart
While the recipe calls for cream, this can be replaced by non-dairy dessert toppings for a lower fat alternative. It can also be adapted to use more or less of the chocolate if you know your guests’ preferences. It can even be made with a different chocolate entirely from the usual peppermint crisp for a brand new family tradition.
Pro-tip: Pre-cut the slices with a heated carving knife as soon after removing it from the freezer as possible to make table serving easier.
Ingredients
• 1 tin (380 ml) of caramel
• 300 ml fresh cream. It should be well chilled.
• 1 packet (200 gram) Tennis biscuits, while you won’t need the whole packet, try not to sneak too many into your mouth until after you have finished putting the recipe together or you will need another packet.
• 2 x bars (49 gram) Peppermint Crisp chocolate. You can use more if you have a particularly sweet tooth.
Method
1. Line a small loaf pan with aluminium foil.
2. Now line the bottom of the pan with Tennis biscuits.
3. Whip the cream until stiff, and gently mix the caramel into the cream. Don’t worry about a perfect mix, steaks of caramel look good once you cut it into slices.
4. Roughly grate the Peppermint Crisp bars and mix into the cream-and-caramel.
5. Spoon 1/3rd of the cream mixture over the Tennis biscuits. Add another layer of biscuits, and cream mixture, until you have three layers of cream sandwiched between four layers of Tennis biscuits.
6. Place in your freezer. It needs, overnight is best.
7. Remove from the loaf pan, it should be easy enough with the tin-foil surrounding it, and place it on a plate to take to the table to serve.