In a mixing bowl, combine the crushed biscuits and melted butter. Stir well to ensure the crumbs are coated with butter. If you’re adding cocoa powder, mix it in at this stage for an extra rich flavor. Press the mixture firmly into the base of a tart pan (approximately 9 inches) or a pie dish, creating an even layer. Chill in the fridge for 30 minutes to set.
Make the Filling:
In a separate bowl, whisk the sweetened condensed milk, whipped cream, and vanilla extract until smooth and combined. Gently fold in the chopped Peppermint Crisp chocolate, leaving some pieces aside for garnish.
Assemble the Tart:
Once the crust has set, spread the creamy filling over it evenly. Smooth the top with a spatula to ensure a flat surface.
Sprinkle the remaining Peppermint Crisp chocolate over the top for decoration.
Chill:
Refrigerate the tart for at least 4 hours, or overnight, to allow the flavors to meld and the tart to firm up.
Serve:
Once set, slice the tart and serve chilled. Garnish with extra mint leaves or additional chocolate if desired.
Serving and Storage Tips:
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