Lufuno Sinthumule

Traditional peppermint tart

1 packet (200g) Tennis biscuits
1 can (360g) caramel
500 ml fresh cream
1 large bar (150g) Peppermint Crisp Chocolate

1. Prepare a medium rectangular cake tin or any dish with non-stick spray.
2. Line the bottom of the dish with single layer of biscuits.
3. Use a fork to beat the caramel until smooth. Spread half the caramel evenly over the biscuits.
4. Whisk the cream until stiff peaks form and spread half over the caramel.
5. Grate half of the chocolate over the cream.
6. Repeat the layers ending with the grated chocolate.
7. Cover with cling wrap and chill for at least one hour to allow the tart to set the tastier it will be.