Remixed Peppermint crisp tart

Remixed Peppermint Crisp Tart

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Step 1

Method

Step 2

1. Crush the Tennis + Biscoff biscuits (either in a food processor or in a bag with a rolling pin).

Step 3

2. Mix in melted butter. Press mixture into glass dessert bowls as a base. Chill while making the filling.

Step 4

3. Whip fresh cream to stiff peaks. Fold in Caramel Treat and Biscoff spread.

Step 5

4. Stir in most of the crushed peppermint crisp chocolate and malted puffs. Spoon the filling over the biscuit bases.

Step 6

5. Sprinkle the remaining crushed chocolate & malted puffs on top. Refrigerate for at least 8 hours (or overnight). Decorate with mint leaves before serving.

Step 7

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Step 8

What this recipe gives you

Step 9

Creamy, sweet, with crunch from the chocolates

Step 10

Layers of flavour: caramel + peppermint + malt

Step 11

A no-bake dessert that sets in the fridge 👌

Step 12

Great for make-ahead occasions

Step 13

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Step 14

Possible tweaks & ideas

Step 15

Here’s where you can make it yours:

Step 16

Texture variation: Add a layer of chopped nuts (pecans or almonds) for crunch.

Step 17

Chocolate balance: If you like stronger peppermint, increase the peppermint crisp; if you prefer just a hint, reduce it.

Step 18

Gluten-free: Swap biscuits for a gluten-free base.

Step 19

Healthier version: Use lighter cream, or substitute sweetened condensed milk + less sugar.

Step 20

Presentation: Instead of individual glasses, make it in a pie dish or tray and slice.

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