Peppermint Tart
- Moir's
- Feb 27, 2016
- 1 min read
Ingredients:
Crust: 1½ packet Coconut Biscuits butter or margarine 1 Hulamin container
Filling: 1 packet (80g) Moir’s Lemon Jelly 200ml boiling water 200ml cold water 300ml cream 1 tin (397g) caramel condensed milk 100g peppermint chocolate
Method: Grease a Hulamin pie dish with butter. Dissolve jelly in boiling water and then add cold water. Refrigerate until halfway set. Whip cream and caramel condensed milk together. Grate half the chocolate into the cream mixture and stir. Add jelly to cream mixture and stir well. Place a layer of the biscuits in the greased pie dish and top with a layer of the mixture. Repeat the layers ending with a layer of the mixture. Grate the rest of the chocolate over. Refrigerate for 1 to 2 hours or until set.
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