Peppermint Crisp Tart

Ingredients

• 2 x 360 g tins caramel treat, or thick dulce de leche
• 500 ml fresh cream, well chilled
• 1 tsp vanilla extract
• 400 g Tennis biscuits, or other plain coconut biscuits
• 150 g Peppermint Crisp bars, or mint-flecked chocolate

Before you cook

• Chill the cream and the mixing bowl in the fridge for at least an hour
• Choose a serving dish about 20 by 30 centimetres

Steps

1. Grate the Peppermint Crisp bars on the coarse side of a box grater and put the shavings back in the fridge.
2. Whip the chilled cream with the vanilla to soft peaks that only just hold their shape.
3. Tip the caramel into a separate bowl and beat it smooth with a spoon.
4. Fold the caramel into the whipped cream in three additions, stopping the moment the streaks disappear.
5. Fold two-thirds of the grated chocolate through the caramel cream.
6. Cover the base of the dish with a single tight layer of biscuits, breaking some to fill the gaps.
7. Spread a third of the caramel cream over the biscuits, right out to the edges.
8. Build two more layers the same way, finishing with cream on top.
9. Scatter the remaining grated chocolate evenly over the surface.
10. Refrigerate for at least six hours, or overnight, until the biscuits have softened into cake.