Frozen Peppermint Crisp Tarts

Ingredients

 

150g vanilla biscuits 

1 can (380g) NESTLÉ Ideal Milk

1 can (360g) NESTLÉ Caramel Treat 

1 slab (49g) NESTLÉ Peppermint Crisp Chocolate, crumbled

 

Method

 

  1. Line a mini muffin tray with liners and place the can of Ideal Milk in the freezer for 30 minutes.

  2. Place the vanilla biscuits in a resealable bag and crush using a rolling pin. 

  3. Spoon a thin layer of biscuit crumb into each of the holes in the muffin tray and compress with a teaspoon. 

  4. In a chilled bowl, whip the Ideal Milk with an electric whisk until stiff peaks form. 

  5. Whip the Caramel Treat in a separate bowl with a spatula until soft and smooth and fold half through the whipped Ideal Milk until just combined. Set the other half of Caramel Treat aside.

  6. Gently spoon the caramel-cream mixture into a piping bag.

  7. Pipe a thin layer of caramel cream mixture over the biscuit crumb, add a small dollop of the Caramel Treat into the centre of each cup, then pipe the remaining caramel cream over the top, forming a peak on top.

  8. Top with a sprinkle of crumbled Peppermint Crisp chocolate.

  9. Freeze overnight, until set. 

  10. Remove the mini tarts from the liners before serving and ENJOY!