PEPPERMINT CHOCOLATE TART

PEPPERMINT  CHOCOLATE  TART:


INGREDIENTS:          ( serves 8 )

For the crust
2  packets  ( 200 g each )biscuits
80  ml -100  ml  melted  butter

For the filling
1  can ( 375 g ) condensed milk
50  ml  fresh lemon juice
500  ml  chilled cream
1  slab ( 100 g ) peppermint
Chocolate, grated
2  bars ( 50 g each ) peppermint crisp, crushed

METHOD:

• To prepare the crust, crush the biscuits in a food processor until finely powdered.
• Add butter and mix well. Press the mixture firmly on to the base of a greased spring- form cake tin.
• For the filling, beat together the condensed milk and lemon juice. Whip the cream in a separate bowl until stiff.
• Fold the cream into the condensed milk mixture. Mix peppermint chocolate and one of the chocolate bars with the cream mixture and spoon it into the preheated tin.
• Refrigerate for 2 hours to set tart. Crumble the remaining bar of chocolate to decorate the tart and serve immediately.