PEPPERMINT CRISP TART
No time for soaking black-eyed peas overnight? No problem. Use canned black-eyed peas, and you’ll have dinner ready in minutes.
Prep Time: 15 minutes
Cook Time: 35 minutes
1 x packet tennis biscuits (or any basic morning tea biscuits)
1 x tin of caramel
2 x 250 ml fresh cream (or can opt for low fat too)
400g Peppermint Crisp chocolate bars - grated (or Mint chocolate will do)
Cover the bottom of your dish with the tennis biscuits, making sure you cover the whole dish. Place the tin of caramel into a mixing bowl and mix until smooth.
In a separate mixing bowl, whisk the cream until stiff peaks form.
Add the whipped cream and 100g of the grated peppermint crisp chocolate to the caramel and mix well.
Remember you are going to layer the tart, so don’t use all the mixture at once.
Spread the mixture evenly over the tennis biscuits.
Then add another layer of tennis biscuits and caramel mixture and continue until you reach the top.
Sprinkle the remaining peppermint crisp over the top and place in the fridge for 1 hour to set.
Makes 6 servings (Per serving: about 1 ½ cups, 282g)