WATCH | How to make four-ingredient frozen Peppermint Crisp tarts

Makes: about 24 mini tarts

Ingredients:

150g vanilla biscuits

1 tin (380g) Nestlé Ideal Milk

1 tin (360g) Nestlé Caramel Treat

1 slab (49g) Nestlé Peppermint Crisp chocolate, crumbled

Method:

1. Line a mini muffin tray with mini cupcake liners.
2. Place the Ideal Milk in the freezer for 30 minutes.
3. Place the vanilla biscuits in a resealable bag and crush using a rolling pin.
4. Spoon a thin layer of biscuit crumb into each of the liners in the muffin tray and compress with a teaspoon.
5. In a chilled bowl, whip the Ideal Milk with an electric whisk until stiff peaks form.
6. Place the Caramel Treat in a separate bowl and, using a spatula, whip until soft and smooth.
7. Add half the Caramel Treat to the whipped Ideal Milk and fold together until just combined. Set aside the other half of the Caramel Treat.
8. Gently spoon the caramel cream mixture into a piping bag.
9. Pipe a thin layer of the caramel cream mixture over the biscuit crumb in each liner of the muffin tray. Spoon a small dollop of Caramel Treat into the centre of each, then pipe the remaining caramel cream over the top.
10. Top each mini tart with a sprinkle of crumbled Peppermint Crisp chocolate.
11. Freeze overnight, until set.
12. Remove the mini tarts from the liners before serving.