Peppermint Crisp Tart - The Original

Arrange a layer of Tennis biscuits in the bottom of your dish. Break a few into smaller pieces to fill any gaps - no need for perfection as the filling will cover it.
2 packets Tennis biscuits
Use a sharp knife to chop the Peppermint Crisp bars into small pieces. Leave a few larger chunks for decoration later, it adds some interest to the tart.
4 bars Peppermint Crisp (49-gram bars)
Scrape every last bit of caramel out of the tins into a large bowl - it tends to stick to the sides and you don’t want to miss a single drop! Whisk it (or use a fork) until smooth and lump-free.
2 tins caramelised condensed milk
In a separate bowl, whip the fridge-cold cream to soft peaks using an electric hand mixer.
250 millilitre double cream
Add the whipped cream and two-thirds of the chopped Peppermint Crisp to the caramel.
Beat with an electric hand mixer until thick and creamy, with soft trails left by the whisk.
Spoon half the creamy mixture onto the Tennis biscuit base and smooth it to the edges.
Arrange another layer of Tennis biscuits over the filling, again filling any gaps with smaller pieces.
Gently spoon the remaining mixture over the biscuits and smooth it to the edges with the back of a spoon. Create swirls for a dreamy look, if you like.
Chill the tart for at least 6 hours, ideally overnight, to allow the biscuits to soak up the cream and the flavours to develop beautifully.
Just before serving, sprinkle the remaining Peppermint Crisp over the top. Dig in and enjoy!

**See the blog post for alternatives outside South Africa for Peppermint Crisp and Nestle Treat.