Peppermint crisp tart (Leonora´s recipy)

1 packet of Tennis biscuits (These are thin square coconut biscuits, made by Bakers South-Africa) or similar ones.
3 Peppermint Crisp chocolates (this is a South African chocolate, manufactured by Nestle South-Africa. Its crisp mint cracknel coated in milk chocolate makes it a unique ingredient.)
2 envelopes of Orley Whip (substitute with two 284 gram tins of chilled "Reduced Cream"), or simply 500 ml to 600 ml whipped full cream. Note that if you use fresh cream, the tart will not last as long in the fridge.
1 tin of caramel (to make the caramelized condensed milk, place the unopened can in a saucepan filled with boiling water and simmer for three hours. Warning: Allow to cool completely before opening the tin.)

Beat Orley Whip well until thick.
Mix with caramel and 2 grated peppermint crisp chocolates.
Put biscuits in the bottom of a greased dish.
Cover with half of the mixture.
Put another layer of biscuits on top and then the rest of the mixture.
Grate the other peppermint crisp and put it over the tart. Put it in the refrigerator.
 Thanks to Leonora, Christo´s mum, South Africa

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