Peppermint Crisp tart recipe

Peppermint Crisp tart

Makes 1 medium tart (6 slices) Chill: preferably overnight 1 can (360 g) caramel condensed milk 250 ml (1 cup) Greek yogurt 250 ml (1 cup) cream frache 4 (35 g each) Peppermint Crisp chocolate 1 pack (200g) Tennis biscuits


  1. Mix the condensed milk and yogurt in a bowl.
  2. Place 3 Peppermint Crisp in a plastic bag and chop finely with a rolling pin. Place the remaining Peppermint Crisp chocolate in the refrigerator until needed.
  3. Place a layer Tennis biscuits baked in a tart.
  4. Spoon half of the condensed milk mixture over and spread evenly over the cookies.
  5. Spread half of the sour cream over the top sprinkle. Repeat the layers, ending with a chocolate shavings.
  6. Sprinkle nuts over and take about an hour in the freezer again be firmly.
  7. Remove just before serving, and serve.
  8. Sprinkle half of the chopped peppermint crisp on top.
  9. Repeat the layers, ending with a sprinkling of Peppermint Crisp.
  10. Remove the Peppermint Crisp tart from the refrigerator and cut. Sprinkle the pieces as decoration on top of the tart. Store in the refrigerator until you are serving.

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