Petitchef

Peppermint crisp fridge tart...baie lekker!

Other
4 servings
15 min
Very Easy

Ingredients

Number of serving: 4
250 ml Orley Whip, whipped

2 packets of Tennis biscuits (although you will probably use less)

375 g caramelised condensed milk

20 ml caster sugar

3 Peppermint Crisp bars, crushed

3-4 drops of peppermint essence (more, if you like)

Preparation

  • Whip the Orley Whip and then add the caramelised condensed milk castor sugar and peppermint essence.
  • Beat until well mixed and then stir in 2/3 of the crushed Peppermint Crisp.
  • Place a layer of whole tennis biscuits in a buttered 29x19x5cm dish.
  • Spoon 1/3 of the caramel mix over the buscuits and spread evenly. Continue in layers, finishing with a layer of filling on top.
  • Refrigerate for at least 4 hours.
  • Decorate by sprinkling the remainder of crushed peppermint crisp on top.
  • Cut into squares and serve.

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