1. Prepare the filling:
In a mixing bowl, whisk the whipping cream until stiff peaks form. In another bowl, blend the sweetened condensed milk, cream cheese, and lemon juice until smooth and creamy. Gently fold the whipped cream into the condensed milk and cream cheese mixture until well combined.

2. Crush the Peppermint Crisp chocolate bars:
Crush the Peppermint Crisp bars into small pieces (you can also pulse them in a food processor, but don’t make them too fine). Set aside.

3. Layer the tart:
In a rectangular or round dish, start by layering the tennis biscuits at the bottom of the dish. Dip each biscuit briefly in cold water to soften them slightly (don’t soak them). Then, spread a layer of the creamy filling over the biscuits.

Repeat the process, alternating layers of biscuits and cream mixture until all the ingredients are used up. End with a layer of the creamy filling on top.

4. Garnish:
Sprinkle the crushed Peppermint Crisp chocolate bars generously on top of the final layer of cream. For added decoration, you can sift a little unsweetened cocoa powder on top or even some extra crushed biscuits for crunch.

5. Chill:
Cover the tart with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to set and the tart to firm up.

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