Peppermint Crisp Tarts

Get in touch with your South African side with this refreshing dessert. Its a real South African favourite, with just four ingredients. It's normally eaten in the summer, but you can eat it any time of the year, and its perfect for special occasions.

Ingredients:
1 tin of caramel
300ml double cream
2 peppermint crisp chocolates, grated (you can use any mint chocolate bars you can get hold of, I used Aero)
1 packet of tennis or coconut biscuits

 Method:
Whisk the cream until stiff and thickened. Open the tin of caramel and fold into your cream. Add 1 and a half of the chocolate bars and mix until fully combined.
In a square dish place a layer of biscuits in the bottom.
Cover with the cream mixture, then add another layer of biscuits. Continue this process until all of the cream mixture is used up, and end with the cream.
Place the dish in the fridge to chill for 2-3 hours.
Just before serving, sprinkle the remaining grated chocolate over top and voila!

This is such a simple recipe and it's perfect for any occasion, big or small.

Happy baking!

Charley x

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