Peppermint Tart

 
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Yugendrie Published on 2019/02/07, viewed by 1495

It's simple and delicious

What you will need

200g Tennis biscuit

360g caramel

500ml cream

150g peppermint crisp chocolate

How to cook

1

Prepare a medium rectangular cake tin or dish with nonstick spray.

2

Line the bottom of the dish with a single layer of biscuits.

3

Use a fork to beat the canned caramel until smooth. Spread half the caramel evenly over the biscuits.

4

Whisk the cream until stiff peaks form and spread half over the caramel.

5

Grate half the chocolate over the cream.

6

Repeat the layers ending with grated chocolate.

7

Cover with clingflim and chill for at least one hour. The longer you allow the tart to set the tastier it will be.

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