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Fresh Living Network
Peppermint crisp ice-cream tart

Peppermint crisp ice-cream tart

A South African classic gets a summer makeover.
12
RECIPE TYPE:Desserts
 
Method
  • Line the bottom of a 23cm springform cake tin with baking paper.
  • Blitz biscuits and butter in a food processor to create a fine crumb. Spread half in the bottom of tin. 
  • Whip cream to medium peaks.
  • Whisk Caramel Treat until smooth.
  • Whisk a third of the cream through caramel until well combined.
  • Fold remaining cream into caramel mixture.
  • Spoon onto biscuit base and freeze for 4 hours or until hard.
  • Top with remaining biscuit base to create a second cookie layer.
  • Spread chocolate and mint ice cream on top and freeze overnight.
  • Serve with extra caramel and a sprinkling of Peppermint Crisp on top.
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