A proudly South African dish we all so love! This Peppermint Crisp tart is so quick and easy to make and is perfect for any party, lunch or dinner!
Peppermint Crisp fridge tartPrint Recipe
- 2 packets tennis biscuits
- 1 x 380g tin caramel, softened
- 250ml (1 cup) fresh cream, lightly beaten
- 1 x 100g slab peppermint crisp chocolate, grated
Grease a 30cm x 15cm tart dish.
Arrange a layer of biscuits in the base of the dish.
Mix together the caramel and creamand spoon a 1cm-deep layer on top of the biscuits.
Sprinkle a third of the chocolate on top of the caramel layer.
Repeat for another 2 layers or until all the ingredients are used, ending with a caramel layer topped with chocolate.
Refrigerate for at least 4 hours (preferably overnight) before serving.