Bought Pie base (1 Base)

Tennis Biscuits (or similar flat cookies) (1 Pack)


Whipping Cream
1¼ cup
Caramel (La Lechera)
1 can
Peppermint Crisp
2 bars
Powdered Coffee (Optional)
1 Tsp


Use a Glass or Stainless Steel mixing bowl for whipping the cream. Cool the bowl and whisk for best results by placing in the fridge prior to whipping. Ensure Whipping Cream is fresh and cold.

Use the Tennis Biscuits and lay them over the bottom of the dish used for the Tart, ensuring as little gap as possible between the cookies. Some can also be halved and used for a border if so required as your imagination is the limit here. You can also crush the Tennis Biscuits and mix with some butter to form a crust which can be pressed into the Tart pan. 

Pour the cold Whipping Cream into the cold bowl and whip until Stiff Peaks form, be careful not to overwhip into butter.

*Optional – Sprinkle Coffee over the cream and mix into the whipped cream to avoid clots but does not need to be completely integrated, be careful not to overmix. Scoop the Caramel from the tin into the whipped cream and fold or slowly mix with whipped cream until approximately halfway combined, then mix on higher speed until completely combined.

Place about half the mixture into the base. Crush approximately 1 & ½ of the Peppermint Crisp and sprinkle in the middle of the pie ensuring an even spread covering the entire area the filling is spread over. Cover with the rest of the filling ensuring an even top. Make a pattern if you want to and sprinkle the remaining ½ Peppermint Crisp over for topping.

As with all things good and tasty, this recipe works best with ingredients from Anton’s.


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