Peppermint crisp tart

🍫 This cold tart alternates biscuits, caramel whipped cream, and mint chocolate.

Ingredients

• 200 g coconut biscuits
• 300 ml whipping cream (30% fat), very cold
• 300 g store-bought milk caramel
• 100 g crispy mint chocolate

Preparation

Chill the bowl and whisks. Crush the chocolate without reducing it entirely to powder; keep some shards for the top.

Whip the cold cream until soft peaks form, then stop before it becomes grainy. Soften the caramel in a second bowl.

First, incorporate two spoonfuls of cream into the caramel, then delicately fold in the rest with a spatula. Add three-quarters of the chocolate.

Line the bottom of a dish, about 20 cm, with biscuits. Spread half of the cream, add a second layer of biscuits, then the rest of the cream.

Sprinkle with the reserved chocolate. Cover without touching the surface and refrigerate for at least 4 hours.

Cut into ten portions with a blade wiped clean between cuts. Only take out the portions to be served.