Peppermint Crisp Tart
625 ml milk
1 x 385 g can caramel condensed milk
60 ml custard powder
1 x 200 g packet Moir’s Tea Lovers Biscuits, chocolate or plain
2 Flake chocolates or 2 Peppermint Crisp chocolates
50 g Safari Flaked Almonds, toasted
Cream for decorating
Heat 500 ml of the milk together with the caramel condensed milk.
Mix the remaining milk with the custard powder and add to condensed milk mixture. Stir over low heat until thick.
Place a layer of biscuits in an 18 x 27 cm in diameter dish. Spread half the mixture over and crumble half the chocolate over. Repeat layers.
Refrigerate and decorate with cream and almonds.