Treat dad this Father’s Day with Peppermint crisp tart

A South African dessert that never gets old.


1 packet (200g) PnP T-biscuits

1 can (360g) caramel

2 cups (500ml) cream

4 (49g each) Peppermint Crisps


Line a small rectangular dish with biscuits.

Place caramel in a mixing bowl and stir until smooth.

Whip cream to stiff peaks (don’t over whip).

Fold cream into caramel and grate two Peppermint Crisps into mixture.

Spread a generous amount of the caramel mixture evenly over the layer of biscuits.

Add another layer of biscuits and repeat layer of caramel. 

Repeat layering with remaining ingredients, ending with a layer of caramel.

Refrigerate for an hour or until set.

Bash remaining Peppermint Crisps and sprinkle over just before serving.


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