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Peppermint Tart
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| 1 x | tin Caramel |
| 2 x | Peppermint Crisp chocolates |
| 2 x | packets Tennis biscuits |
| 500 ml | cream |
Line Pyrex dish with biscuits. Grate the peppermint crisps (keep some for the top). Whip the chilled cream. Mix the caramel well and fold into the cream. Add the grated peppermint crisps. Gently mix well. Add half mixture to biscuits, layer of biscuits and final half of mixture. Add leftover peppermint crisps and crumble some biscuits on top.
Refridgerate. Serve.
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