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.)
Method:
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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