375 ml whipping cream
2 x 360 g tins caramel treat
2 ml flaked sea salt
1 x 200 g packet tea biscuits, such Bakers Tennis
60 ml desiccated coconut, toasted
2 x 150 g slabs Peppermint Crisp, broken into shards and chunks
Using an electric whisk or hand whisk, whip the cream for about 3 minutes on medium speed until soft peak stage.
Whisk the caramel treat until smooth and add to the cream, blending well. Stir in the salt. Cover with cling film and chill for at least 2 hours until set.
To make the biscuit base: Just before serving, process the biscuits until fine in a food processor. Add the coconut and mix well together.
To serve: Layer two heaped spoons of the biscuit and coconut mixture in each Champagne glass. Top with three spoonfuls of the salted caramel cream. Continue once more and top with shards and chunks of the peppermint crisp. Serve immediately.
I like serving my Peppermint Crisp Tart in glasses as it creates an elegant serving. You could make this traditionally in a large dish, just give it 2 more hours of chilling time.
You could also replace the dairy cream with coconut cream, just make sure to use the creamy part of the cream in a can (not the liquid). Keep that for smoothies.