PEPPERMINT CRISP TART

[Nat Quinn]

PEPPERMINT CRISP TART

Ingredients
1 litre heavy cream, cold
2 x 360g cans dolce de leche or Nestle caramel treat
4 x 49g Nestle Peppermint Crisp chocolates, or any mint flavoured chocolate
2 x 200g Tennis biscuits, or any coconut biscuits

Directions
Start by whipping the cold heavy cream in a large bowl until soft peaks form. Add in the dolce de leche/caramel – you could first mix the dolce de leche/caramel in a small bowl to soften it before adding it to the whipped cream if you’d like a smoother consistency. I personally don’t mind just adding it straight in and then giving it a final whisk until it’s mostly incorporated. Just don’t whisk it too much, you’d rather have a few small lumps of the caramel treat than overwhipped cream.
Dice half the mint chocolate into fine pieces and add that to the whipped cream. Remember to keep the remaining chocolate for later when you sprinkle it on top before going into the fridge.

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