Peppermint crisp tart

Norah’s peppermint crisp tart layers Tennis biscuits with whipped double-thick cream, prepared caramel and crushed Peppermint Crisp chocolate. She presents it as a South African dessert for gatherings, with a chilled biscuit base and a mint-chocolate finish.

The chocolate bars are coarsely crushed in a ziplock bag. Double-thick cream is whipped until thick, then whipped together with the prepared caramel; two thirds of the crushed chocolate are stirred into this mixture.

A loose-base cake tin is lined with baking paper. One biscuit layer receives half the caramel-and-cream mixture, and a second biscuit layer is covered with the rest.

The remaining third of the crushed chocolate is sprinkled over the surface. The complete tart is refrigerated until set and firm, with Norah leaving this version overnight.

The next day, the chilled tart is released from its loose-base tin and the baking paper removed. It is cut into squares for serving, carrying the same chocolate through both its creamy filling and its crunchy top.