Just Cooking recipes

Boozy peppermint crisp tart

Recipe from Just Cooking in association with Fresh Living


Just Cooking

BBC Lifestyle


• 2 cups (500ml) cream, whipped
• 1 can (360g) caramel, whipped
• 1 packet (200g) tennis biscuits
• ¼ cup (60ml) whiskey, optional
• ¼ cup (60ml) milk
• 3 x 49g peppermint crisp bars, broken into small pieces

Preparation method

  1. Fold caramel through half of the whipped cream.
  2. Fold ⅔ of the peppermint crisp pieces into remaining whipped cream.
  3. Mix whiskey and milk together.
  4. Dip enough biscuits to cover the base of your dish into the milk mixture, and arrange them on the bottom of the dish.
  5. Top with a layer each of the cream mixtures.
  6. Repeat the process, ending with peppermint crisp cream.
  7. Top with remaining peppermint crisp pieces.
  8. Place in the freezer for about 4 hours, or simply chill in the fridge if you prefer.