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CLASSIC PEPPERMINT CRISP TART

  • Writer: The Rainbow Team
    The Rainbow Team
  • Dec 23, 2016
  • 1 min read

Ingredients

150 g peppermint crisp chocolate, roughly chopped 360 g Caramel Treat 2 cups cream 3 Tbsp butter 200 g Tennis biscuits

Cooking Instructions

Crush the Tennis biscuits and place in a blender with the melted butter. Blend together until the biscuits are fine and coated in the melted butter. Press the biscuit crumbs into a 17 cm springform cake tin and chill for 30 minutes. Stir 2 T whipped cream into the Caramel Treat, then spread over the biscuit crust. Spread the remaining cream over the tart. Remove from the tin and scatter over the chocolate before serving.

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