Peppermint Crisp tart is an old family favourite. Try this easy recipe and spoil your loved ones with this divine treat!

Ingredients

• 2 packets tennis biscuits, choc mint flavour
• 2 tins caramel condensed milk, mint flavour
• 500 ml fresh cream
• 2 packets instant chocolate pudding
• 900ml OK brand fresh milk
• 1 large slab Peppermint Crisp chocolate

Method

• Pack one layer of biscuits in a large sized dish, approximately 30 cm x 30 cm.
• Mix 450 ml milk with one packet of instant chocolate pudding.
• Pour the pudding over the cookie layer and smooth with a spoon.
• Add another layer of biscuits on top of the pudding layer.
• Mix 250 ml fresh cream with one tin of caramel condensed milk.
• Smooth this mixture over the second layer of biscuits.
• Crumb the remaining biscuits and sprinkle over the caramel and cream layer.
• Mix the remaining 450ml of milk with the second packet of instant chocolate pudding.
• Mix 250ml fresh cream with the second tin of caramel condensed milk.
• Break the Peppermint Crisp chocolate slab in half. Break one half into very small pieces, or grate the chocolate with a grater, and mix into caramel and cream mixture. Pour this mixture over the instant chocolate pudding layer.
• Use the remaining Peppermint Crisp as garnish.
• Leave in fridge overnight. Serve cold.

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