Publications
Prep Time: 30 minutes
Servings: 6-8
Cooking Time: 30 minutes
Ingredients
- 1 x 200 g - packet SPAR tennis biscuits
- 200 g - butter, melted
- 1 x 360 g - tin caramel
- 1 x 250 ml - bottle Orley Whip
- 1 x 150 g - slab Peppermint Crisp
Method
1 Crush the tennis biscuits until they form fine crumbs and add in the melted butter. Mix well and place in a serving dish. Press the biscuit mixture evenly around and up the sides of the dish. Place in the fridge to set for 15 minutes.
2 In a mixing bowl, whip together the caramel and Orley Whip until creamy. Grate two-thirds of the Peppermint Crisp slab into the mixture and blend well.
3 Remove the biscuit mixture from the fridge and pour the creamy mixture over the biscuit base.
4 Sprinkle the remaining chocolate shavings over the tart. Place in the fridge to set.
