Name: Quick peppermint crisp tart
Yield: Enough for 8-10 people
Cuisine: European
Ingredients: 1 packet of lemon jelly; 1 x 380 g can of evaporated milk (put the milk in the fridge the day before); 1 tin of caramel; 2 packets of Tennis Biscuits; 3 x 100 g-Peppermint Crisp Chocolate

Quick peppermint crisp tart

Serves: Enough for 8-10 people Nutrition facts: 200 calories 20 grams fat

Ingredients

1 packet of lemon jelly
1 x 380 g can of evaporated milk (put the milk in the fridge the day before)
1 tin of caramel
2 packets of Tennis Biscuits
3 x 100 g-Peppermint Crisp Chocolate

Instructions

1 Dissolve the jelly powder in half of the water indicated on the instructions on the package. Allow to cool to room temperature. Use boiling water.

2 Beat the evaporated milk to thick and foamy. Beat the caramel until it is smooth and without lumps.

3 Mix the jelly and evaporated milk and stir in the caramel.

4 Pack a layer of Tennis Biscuits in a 29 cm x 22 cm x 6 cm tart dish. Pour a little of the jelly mixture on top and grate half of the chocolate on top. Finish with a layer of jelly mixture. Grate the last Peppermint Crisp on top.

5 Refrigerate for ± 2-3 hours or overnight and serve with a nice cup of tea.