In a tall bowl, whip the cream until stiff. Then add the caramel cream (approx. 360 g). Grate the Peppermint Crisp Chocolate bars with a coarse grater, about 100 g, and also add to the bowl. Mix everything well until it becomes a homogeneous, creamy mass.
Now put a layer of tennis biscuits on the bottom of a large baking dish. And then two large spoons of the cream. Then again the biscuits and cream, alternating like a lasagna. Finish with a layer of cream and finally crumble the last peppermint bars over the tart.
Then put the baking dish in the refrigerator for 4 - 6 hours.
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