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Peppermint Crisp Tart

by Karen ClaassenLeave a Comment on Peppermint Crisp Tart
Peppermint Crisp Tart

2 x 200g packets Tennis biscuits
125ml milk
1 x 250ml container Orley Whip
250ml fresh whipping cream
1 x 360g can caramel treat
300g Peppermint Crisp chocolate, grated

Dip enough biscuits into the milk to make a double layer in the base of a tart dish. Set aside.
Pour the Worley whip into a mixing bowl and beat with electric mixer until you have firm/stiff peaks. Set aside.
Pour the cream into a clean mixing bowl and whisk to stiff peaks.
Spoon the cream into the Orley whip, add the caramel and mix well with an electric whisk.
Fold 150g of the peppermint crisp chocolate into the mixture, using a spatula.
Spoon the mixture over the biscuit layer and even it out.
Sprinkle the remaining 150g chocolate over the top of the tart and refrigerate for 6 hours.
Slice and serve.

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Marshmallow Fridge Tart

by Karen ClaassenLeave a Comment on Marshmallow Fridge Tart
Marshmallow Fridge Tart

200g coconut biscuits
90g butter
1 x 385g can condensed milk
30ml lemon juice
250ml cream
5ml vanilla
150g mini marshmallows

Break the biscuits into a plastic bag and smash it to crumbs with a rolling pin. Pour into a mixing bowl.
Melt the butter and drizzle over the biscuits. Mix together.
Press the biscuit mixture into the base and sides of a 22cm pie dish and refrigerate for 30 minutes.
Pour the condensed milk and lemon juice into a mixing bowl and whisk together.
Pour the cream into another bowl and whisk to stiff peaks.
Add the whipped cream, vanilla and marshmallow and fold everything together until the ingredients are evenly distributed.
Take the chilled biscuit base from the refrigerator and pour the filling into it.
Place the tart back into the fridge for another hour before serving.