Ingredients

Method

• 4 x 200 g packets Tennis biscuits
• ½ cup milk
• 2 x 250 ml containers Orley Whip
• 1 cup fresh cream
• 1 x 360 g can Caramel Treat
• 150 g Cadbury’s mint chocolate slab, grated
• 150 g Cadbury’s mint chocolate slab, grated

Method

Ingredients

1 Dip enough biscuits into the milk to make a double layer in the base of a tart dish. Set aside the remaining biscuits.

2 Place the Orley Whip in a mixing bowl and beat until firm. Beat the cream in a separate bowl until firm.

3 Combine the whipped cream with the Orley Whip, then add the caramel. Mix well using a hand-mixer.

4 Fold the grated chocolate into the cream-and-caramel mixture, then spoon the mixture over the biscuits in the tart dish.

5 Place the remaining biscuits around the inside of the tart dish. Sprinkle with the grated Peppermint Crisp chocolate.

6 Chill for a few hours or overnight. Slice into squares and serve.

Find more tart recipes here 

Extracted from Tietie en Nanna se Huiskos by Najma Abrahams and Azba Fanie (Human & Rousseau). Note: book is printed in Afrikaans.

Photographs: Donna Lewis