Peppermint Crisp tart: 1 packet tennis biscuits  1 can caramel treat 2c cream - fresh 400g  Peppermint Crisp chocolate bars - grated  cover dish bottom with rows of  tennis biscuits. Whisk cream until stiff. In separate bowl mix caramel and peppermint crisp. (Keep 1/2 choc for decoration) Layer 100ml cream + caramel-choc. + biscuits. Sprinkle some peppermint crisp over and place in the fridge for 1 hour to set.  Serve with a dollop of cream or as desired.

Peppermint Crisp tart: 1 packet tennis biscuits 1 can caramel treat 2c cream - fresh 400g Peppermint Crisp chocolate bars - grated cover dish bottom with rows of tennis biscuits. Whisk cream until stiff. In separate bowl mix caramel and peppermint crisp. (Keep 1/2 choc for decoration) Layer 100ml cream + caramel-choc. + biscuits. Sprinkle some peppermint crisp over and place in the fridge for 1 hour to set. Serve with a dollop of cream or as desired.

Pineapple Fridge Tart. 4 ingredients: 2 Packets Tennis biscuits 1 can Crushed pineapple (or pineapple pieces) 1 can evaporated milk (chilled) 1 pkg Pineapple flavour jelly

Pineapple Fridge Tart. 4 ingredients: 2 Packets Tennis biscuits 1 can Crushed pineapple (or pineapple pieces) 1 can evaporated milk (chilled) 1 pkg Pineapple flavour jelly

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