Peppermint Crisp Tart

Method

1. 1
   Place the mixing bowl in the fridge for 10 minutes to chill before whipping the cream.
2. 2
   Add 2 of the 250ml tubs of cream to the mixing bowl and whip until soft peaks form. In a separate bowl, mix the Caramel Treat with an electric hand mixer to loosen it.
3. 3
   Add a few spoons of the whipped cream to the caramel and fold through, then add the remaining whipped cream and 3 of the Peppermint Crisp bars (roughly chopped). Fold until well combined.
4. 4
   Spread a small amount of the mixture on the bottom of a serving dish. Add a layer of Tennis biscuits, filling any gaps with crushed biscuits.
5. 5
   Add more caramel filling, then another layer of biscuits. Repeat until all filling and biscuits are used.
6. 6
   Place the dish in the fridge for 6 hours to set. For best texture, allow to set overnight.
7. 7
   Before serving, whip the remaining 250ml cream with the sugar and spread over the top of the tart. Finely slice the remaining Peppermint Crisp bar and sprinkle over the cream to garnish. Serve chilled.