Peppermint desserts will always be a favourite no matter how you do them. Here is another take on peppermint tart.
- 2 packets Tennis biscuits
- 385 g caramel condensed milk
- 500 ml desiccated coconut
- 2 bars (150 g each) Peppermint Crisp chocolate, crushed
- 125 ml cream
- 30 ml caster sugar
1 Line a 20 x 35 cm baking tin with baking paper.
2 Arrange a layer of Tennis biscuits on the bottom of tin.
3 Mix the caramel condensed milk and coconut. Stir in 1 crushed chocolate bar and spread the mixture evenly over the biscuit base.
4 Add another layer of biscuits.
5 Whisk the cream until slightly thickened and stir in the sugar and remaining chocolate bar. Spread over the biscuits and chill in the fridge for 2 hours.
6 Garnish with the extra chocolate and cut into squares.