Peppermint Crisp Tart

As it is slowly warming up in the UK, I thought it would be a good time to make Peppermint Crisp Tart. It is the perfect dessert to have at a braai/bbq (which I am starting to smell more of on my walks home from work). It is a real crowd pleaser and perfect to make in advance and keep in the fridge until you're ready. It is super easy to make, but does require some ingredients that you can only really get at a South African shop, so you may need to plan in advance. I have had a little search and I think you could possibly substitute the Tennis biscuits for Nice biscuits and the Peppermint Crisps for something like Quality Street mint Matchmakers, but if you can, it really is worth getting some Peppermint Crisps, as they are sort of a key ingredient and I'm not sure there is anything quite like them!

Peppermint Crisp Tart (Serves 6-8)

375g/ 1 tin Caramelised Condensed Milk (Carnation Caramel or Dulce de leche)
2 packets Tennis Biscuits
3 Peppermint Crisps, grated or crushed with a rolling pin
300ml Double Cream

Line your dish with a layer of biscuits. 
Whip the cream until it is starting to thicken. Add the caramel and most of the crushed Peppermint Crisp (keeping some for later) and mix well.
Spoon half of your caramel mixture over the biscuits and spread evenly.
Line another layer of biscuits and top with the remaining caramel mixture.
Sprinkle with the reserved Peppermint Crisp.
Cover with clingfilm and refrigerate until you are ready to serve.