Peppermint Crisp Tart

In a mixing bowl, whip the heavy cream until stiff peaks form.
Fold the caramel treat into the whipped cream until well combined.
Spread half of the cream mixture over the biscuits in the dish.
Sprinkle half of the grated peppermint crisp chocolate over the cream layer.
Add another layer of tennis biscuits on top of the chocolate layer, and then repeat the layering with the remaining cream mixture and chocolate.
Refrigerate the tart for at least 2 hours, or overnight, to set.
Serve chilled, cut into squares.