- 200 g Tennis biscuits
- 125 g butter, melted
- 1 cup cream, whipped to soft peaks
- 360 g can Caramel Treat
- 150 g Peppermint Crisp chocolate, roughly chopped
- Candy floss, to decorate
Every South African simply has to know how to make this classic Peppermint Crisp tart, a firm local favourite.
Peppermint crisp tart
Crush the Tennis biscuits and place in a blender with the melted butter. Blend together until the biscuits are fine and coated in the melted butter.
Press the biscuit crumbs into a 17 cm springform cake tin and chill for 30 minutes.
Stir 2 T whipped cream into the Caramel Treat, then spread over the biscuit crust. Spread the remaining cream over the tart.
Remove from the tin and scatter over the chocolate before serving.