Lemon and Peppermint Crisp Ice Tart – A Refreshing Zesty Delight

Preheat your oven to 350°F (175°C).
In a bowl, combine the crushed Tennis biscuits and melted butter. Mix until the crumbs are well-coated with butter.
Press the mixture into the base of a tart pan or pie dish, creating a firm and even crust.
Bake for about 10 minutes, or until the crust is golden brown. Remove from the oven and allow to cool.
2. Make the Lemon Filling
In a large mixing bowl, combine the condensed milk and lemon juice. Stir well to combine.
Gently fold in the whipped cream until the mixture is smooth and creamy.
3. Assemble the Tart
Once the biscuit crust has cooled, pour the lemon filling onto the crust and smooth the top with a spatula.
Sprinkle the crushed Peppermint Crisp bars over the top of the tart for a minty crunch.
4. Chill
Refrigerate the tart for at least 2-3 hours, or until the filling has set. For a firmer texture, you can refrigerate it overnight.
Serving and Storage Tips