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PEPPERMINT CRISP TART

Serves 8 or about 30 small serving glasses

Ingredients

2.5 pack Orley whip
400ml Milk
1.5 tins of cooked Condensed Milk

60ml Lemon Juice (fresh)
2 slabs Peppermint Crisp Chocolate
2 pack Tennis Biscuits

Method

  1. Add milk to Orley whip in a deep mixing bowl and beat on high speed – beat until mixture is thick.
  2. Mix and beat the cooked condensed milk and lemon juice together until thick (it thickens quickly).
  3. Add condensed milk mixture to the Orley whip mixture and work lightly – mix together.
  4. Grate the chocolate.
  5. Use an oblong glass dish – pack a layer of tennis biscuits (if using glasses, crush the biscuit finely).
  6. Add 1/3 of the filling – add a thin layer of grated chocolate on top of it.
  7. Pack another layer of biscuits – then filling – then grated chocolate – repeat one more time.
  8. Place in fridge for 6 hours and enjoy chilled.

Tip

Make sure that the Orley Whip and milk are thick before you start adding anything!