EASY PEPPERMINT CRISP TART

Serves 4-6 Preparation: 15 min Chilling: 2 hours or overnight

Ingredients: 1 packet (200 g) Tennis biscuits (any tea biscuit) 250 ml (1 c) non dairy cream (Orley Whip) 1 can (360 g) caramel condensed milk 100 g Peppermint Crisp chocolate, grated extra Peppermint Crisp chocolate mint leaves

Method: 1 Crush the biscuits finely and set aside. 2 Whisk the nondairy cream until soft peaks form, add the caramel condensed milk and whisk until stiff. 3 In individual glasses or a large bowl, start the layers: first biscuit crumbs, then chocolate and lastly the caramel cream mixture. Repeat until the ingredients have all been used, ending with a layer of the caramel cream mixture. 4 Garnish with shards of the extra chocolate and mint leaves.

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