Peppermint Crisp Lemon Tart

 

Peppermint Crisp Lemon Tart

Ingredients:

For the Crust:

• 200g digestive biscuits (or Tennis biscuits)
• 100g butter, melted

For the Filling:

• 1 can (397g) sweetened condensed milk
• ½ cup fresh lemon juice (about 2-3 lemons)
• 1 cup fresh cream (heavy whipping cream)
• 1 Peppermint Crisp chocolate bar, crushed

Instructions:

1. Prepare the Crust

   • Crush the biscuits into fine crumbs using a food processor or rolling pin.
   • Mix with melted butter until combined.
   • Press into a 9-inch tart tin or pie dish and refrigerate for 20 minutes.

2. Make the Filling

   • In a bowl, whisk together the condensed milk and lemon juice until thickened.
   • In a separate bowl, whip the cream until soft peaks form.
   • Gently fold the whipped cream into the lemon mixture until smooth.

3. Assemble & Chill

   • Pour the filling over the chilled crust.
   • Sprinkle crushed Peppermint Crisp chocolate on top.
   • Refrigerate for at least 4 hours (or overnight) to set.

4. Serve & Enjoy

   • Slice and serve chilled for a creamy, minty, and zesty treat!

Would you like to add a chocolate drizzle or extra toppings?