Especialy Pappermint Crisp Tart, here is a quick mouth watering recipe
Ingridients: 500ml cream 1 Tbsp Chelsea Icing Sugar 395g can caramel
condensed milk 300g Tennis biscuits or Arnott's Nice Biscuits 70g Nestle
Peppermint Crisp chocolate (or Aero Mint), roughly chopped.
Method: Place cream and Chelsea Icing Sugar in a large bowl. Whip until
it just reaches soft peaks. Add caramel and whip briefly until well
combined. In a 20cm square dish, arrange a single layer of the biscuits.
Spoon a third of the caramel mixture over the biscuits to cover
completely. Top with a third of the chocolate. Repeat two more times, to
use all the ingredients. Refrigerate until set (at least 5-6 hours,
ideally overnight).
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