4-INGREDIENT FROZEN PEPPERMINT CRISP TART CUPS Ingredients150g vanilla biscuits 1 can (380g) NESTL Ideal Milk1 can (360g) NESTL Caramel Treat 1 slab (49g) NESTL Peppermint Crisp Chocolate, crumbledMethod1. Line a mini muffin tray with liners and place the can of Ideal Milk in the freezer for 30 minutes. 2. Place the vanilla biscuits in a resealable bag and crush using a rolling pin. 3. Spoon a thin layer of biscuit crumb into each of the holes in the muffin tray and compress with a teaspoon. 4. In a chilled bowl, whip the Ideal Milk with an electric whisk until stiff peaks form. 5. Whip the Caramel Treat in a separate bowl with a spatula until soft and smooth and fold half through the whipped Ideal Milk until just combined. Set the other half of Caramel Treat aside.6. Gently spoon the caramel-cream mixture into a piping bag.7. Pipe a thin layer of caramel cream mixture over the biscuit crumb, add a small dollop of the Caramel Treat into the centre of each cup, then pipe the remaining caramel cream over the top, forming a peak on top.8. Top with a sprinkle of crumbled Peppermint Crisp chocolate.9. Freeze overnight, until set. 10. Remove the mini tarts from the liners before serving and ENJOY!
