Place the caramel treat in a bowl and mix with a spoon or fork to loosen up the caramel. Set aside.
395 g caramel treat
Whip the heavy cream to the stiff peak stage. Take 2 - 3 spoonfuls of the whipped cream and mix it into the caramel to loosen the caramel up even further before adding to the cream. Fold the caramel into the cream.
500 ml cream
Grate or break one of the peppermint crisp bars into the cream mixture and fold through. Or alternatively, you can break or grate in the first bar over the first layer of caramel in the step below.
2 peppermint crisp bars
Line the bottom of a dish (about 25cm x 20cm big) with a layer of tennis biscuits. Spread about half of the cream mixture over the tennis biscuits. Add another layer of tennis biscuits and top with the second half of the cream mixture. Smooth over using the back of a spoon or an offset spatula. Sprinkle the top of the tart with the second peppermint crisp tart. Allow the tart to set in the fridge for at least 2 hours before serving.
1 packet tennis biscuits
Sometimes your caramel is not going to cooperate and there will still be small pieces of harder caramel after mixing - this is fine. This dessert is very forgiving, and small chunks (like 2-3mm big) of caramel within the cream is like finding a golden nugget. You can add a teaspoon or two of lemon juice to the caramel before mixing it. I learned this from a friend way back in my days at University, when we were making pancakes and decided that caramel would be a great filling. I sometimes cheat and "fold" the caramel in by mixing it using the lowest setting on my stand mixer. I use 2 peppermint crisp bars for my tart, but I feel like this is a "measure with your heart" kind of ingredient, add an extra bar or two if you feel so inclined. Store this tart in the fridge for 3 to 4 days. I can highly recommend freezing any leftovers...frozen peppermint crisp tart makes for a great frozen dessert.