Peppermint Crisp Fridge Tart
This peppermint dessert is adored for its simplicity and rich taste. It's a nostalgic treat for many South Africans.
Ingrédients
- 250 mls whipping cream whipped to stiff peaks
- 2 packets tennis biscuits
- 375 gram caramelised condensed milk boil a can of condensed milk for 3 hours and leave to chill before use
- 20 mls caster sugar
- 3 bars peppermint crisp crushed
- 3 drops peppermint essence for a more minty taste
Instructions
- Whip the cream and then add the caramelised condensed milk, castor sugar and peppermint essence.
- Beat until well mixed and then stir in ⅔ of the crushed Peppermint Crisp.
- Place a layer of whole tennis biscuits in a buttered 29x19x5cm dish.
- Spoon ⅓ of the caramel mix over the biscuits and spread evenly.
- Continue in layers, finishing with a layer of filling on top.
- Refrigerate for at least 4 hours.
- Decorate by sprinkling the remainder of crushed peppermint crisp on top.
- Cut into squares and serve.
