Peppermint Crisp Tart

A community recipe by Community

Not tested or verified by Nigella.com

Introduction

This is the "genuine" recipe that Tessa Kiros has adapted in her book Apples for Jam. It is typically South African, something that every person grew up with. Tennis biscuits are plain un-iced coconut biscuits, but they can be purchased with Peppermint Crisp from South African shops. My local is http://www.southafricanshop.co.uk/home.jsp (no I don't work there).

Ingredients

Serves: 4-6

Metric Cups

375 grams caramelised condensed milk (a tin)
2 packets tennis biscuits
4 peppermint crisps (grated)
500 millilitres whipped cream

13¼ ounces caramelised condensed milk (a tin)
2 packets tennis biscuits
4 peppermint crisps (grated)
18 fluid ounces whipped cream

Method

Peppermint Crisp Tart is a community recipe submitted by Community and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Line dish with layer of biscuits.

Whip cream until it is just starting to thicken. Add caramel and mix. Add peppermint crisp and mix.

Place half of mixture on biscuit layer.

Layer more biscuits.

Cover with other half of mixture.

Sprinkle with tennis biscuit crumbs.

Cover with cling film and place in fridge overnight.

Line dish with layer of biscuits.

Whip cream until it is just starting to thicken. Add caramel and mix. Add peppermint crisp and mix.

Place half of mixture on biscuit layer.

Layer more biscuits.

Cover with other half of mixture.