Peppermint Crisp Tart is a real South African favourite. It’s made by layering coconut biscuits, caramel, whipped cream and peppermint crisp chocolate.
Ingredients:
2l vanilla ice cream
360g tin Caramel Treat
200g Tennis Biscuits
150g Peppermint Crisp
Directions:
Allow the ice cream to soften at room temperature for 10-20 minutes or until it is spreadable. Spread it roughly into a rectangular tin, about 20cm x 30cm. Leave a few gaps for the caramel.
Give the Caramel Treat a good stir until it is smooth. Dollop spoonfuls over the ice cream, and swirl together to create a marbled effect.
Spread the top until it’s smooth, then freeze for 3-4 hours or overnight.
