A true South African delight – peppermint crisp tart will make an appearance on most Christmas and Sunday lunch tables.
1 tin of caramel
500ml (2 cups) cream
2 bars of peppermint crisp chocolate you can supplement with Aero Mint
1 packet of Tennis biscuits
Whip the cream until it has thickened. Butter one side of each biscuit with a thick layer of caramel. In a square or rectangular dish place the biscuits, caramel side up, then cover with a layer of whipped cream and grate chocolate. Keep layering until the dish is full. On the top layer add an extra layer of chocolate over the cream. Chill in the fridge for two hours to set.
Cut into squares and serve.