Tart filling and Base

1. Put the tins of coconut cream in the fridge overnight. Also, chill the bowl you will use to whip the cream by placing it in the freezer.
2. Whip the cold cream until soft peaks form.
3. Gently stir in the peppermint essence.
4. Ensure the caramel is soft but not hot, as this will keep the whipped cream fluffy.
5. Use a square dish (25 x 20 x 7cm or 10 x 7.5 x 3 inches), place a single layer of biscuits, and add small pieces covering any gaps.
6. Spread a 1/3 of the caramel cream mixture over the biscuits and sprinkle with a 1/3 of the chocolate (for a 3-layer tart).
7. Repeat the layers, ending with the chocolate on top.
8. Chill in the fridge for at least 4 hours or overnight.
9. Cut into cubes and serve.

Caramel

1. Pour the coconut condensed milk into a large microwave-safe bowl. Stir it well in case it has separated in the can.
2. Cover the bowl tightly with plastic wrap (cling film).
3. Set your microwave to 50% power and heat the condensed milk for 5 minutes. This helps prevent it from boiling over.
4. Take it out, whisk it, and cover it again.
5. Lower the microwave power to 20-30%. Heat it in 2–3-minute intervals, watching closely.
6. Keep microwaving until it reaches the thickness you want.
7. Be careful not to overcook, or it might turn into toffee. It will thicken more as it cools.