Peppermint Crisp Tart
Break the tennis biscuits in half (one packet at a time) and using the Extra Chef (with blade attachment) chop the biscuits roughly. Place into a That’s a Bowl. Repeat the process for the second packet of biscuits.
Add the butter to the biscuits and mix well with a Paddle Scraper.
Layer the base of the Freezer Mate (2,25L) or freezer safe rectangular container with the biscuit mixture and place aside.
Clean the Extra Chef and using the whisk insert, whisk 500ml of cream until it thickens. Pour into a That’s a Bowl. Repeat the process until you have whipped all the cream.
Add the 1 can of caramel treat and 130g of peppermint crisp (crumbed) to the whipped cream and mix.
Pour the cream, caramel and chocolate mixture over the biscuit layer in the Freezer Mate (2,25 L). Sprinkle the left over peppermint crisp chocolate on top and cover with the seal.
Place in the freezer for 1 hour, then remove and place in the fridge for 3 hours/until it sets. Alternatively, refrigerate overnight.
- 2 pinch packets tennis biscuits (400g)
- 2 tbsp butter
- 1.5 l cream
- 1 tin caramel treat dairy filling
- 150 g peppermint crisp chocolate