Peppermint Crisp Tart Pie Food

PEPPERMINT CRISP TART / PIE

Steps:

• (The amounts are just estimates. Generally I'd say 1 packet biscuits, 1 slab peppermint chocolate and 1 tin condensed milk, and 500 ml cream but 'Zaar doesn't accept those quantities.).
• Place the condensed milk in a pot of water and boil for three hours. Allow to cool completely.
• Grate the chocolate, keeping some separate for topping.
• Place the biscuits (tennis biscuits if you can find, otherwise malted milk biscuits or similar) in a shallow glass dish.
• Beat the double cream till it is stiff, then add the grated chocolate and caramelised condensed milk and stir in gently. If you beat it again, the cream will fall flat and won't set properly.
• Spoon a layer of the cream mixture on to the milk biscuits, then add another layer of biscuits, topped again with the cream. Repeat the process 3 or 4 times, depending on the depth of your dish.
• Finish with the cream mixture and sprinkle with chocolate.
• Place in the fridge for an hour to set, and keep refrigerated.

PEPPERMINT CRISP TART

Steps:

• Cover the bottom of your dish with the tennis biscuits, making sure you cover the whole dish.
• Place the tin of caramel into a mixing bowl and mix until smooth.
• In a separate mixing bowl, whisk the cream until stiff peaks form.
• Add the whipped cream and 100g of the grated peppermint crisp chocolate to the caramel and mix well.
• Remember you are going to layer the tart, so don't use all the mixture at once.
• Spread the mixture evenly over the tennis biscuits.
• Then add another layer of tennis biscuits and caramel mixture and continue until you reach the top.
• Sprinkle the remaining peppermint crisp over the top and place in the fridge for 1 hour to set.

PEPPERMINT FUDGE PIE

Steps:

• Preheat oven to 325 degrees.
• Combine wafer crumbs, sugar and margarine or butter and press into 9 inch pie plate.
• Bake at 325 degrees for 10 minutes. Allow to cool.
• Melt 3 cups marshmallows with milk over low heat. Stir until smooth.
• Chill until slightly thickened.
• Tint with food coloring and mix well.
• Fold in whipped cream, remaining 1/4 cup marshmallows and extract.
• Pour into crust. Wrap and freeze.
• Before serving, unwrap and place in refrigerator for 30 minutes.
• Garnish as desired.