peppermint crisp tart

whip 250ml orley whip and then add a 375g caramelised condensed milk, 2 tablespoons castor sugar and 3-4 drops peppermint essence. beat until well mixed and then stir in 2 crushed peppermint crisp chocolate bars. crush them by putting them in a plastic packet and crushing with a rolling pin.

put a layer of whole tennis biscuits in a 30 x 20cm dish. spoon a third of the caramel mixture over the biscuits and spread evenly. continue layering, finishing with a layer of filling on top.

sprinkle 1 crushed peppermint crisp chocolate bar over the top. refrigerate for about 4 hours. cut into squares and enjoy!