Peppermint Crisp Tart

Ingredients

375g caramelised condensed milk tin

2 packets of tennis / coconut biscuits

4 crumbed peppermint crisp chocolate slabs

500ml whipped fresh cream

Line dish with the tennis biscuits

whip the cream until stiff peaks start to form, then add caramel milk and mix, add half of the crumbed chocolate slabs and blend well.

place half of the mixture in lined dish, layer with more biscuits, then cover with the other half of the mixture. Sprinkle with biscuit crumbs and the remainder of the crumbed chocolate.

Place in refrigerator for at least two hours.