Tennis biscuit crust recipes

Peppermint Crisp Ice Cream Cake

Peppermint Crisp Ice Cream Cake

com Serves 8 - 10 Ingredients 1 packet tennisbiscuits 6 tbsp melted butter 2l good quality vanilla ice cream 1 tin caramel treat Good pinch of salt 1 ½ tsp peppermint extract 300g pepper mint crisp chocolate, broken in small pieces Instructions Line a 22cm loose bottomed cake tin with baking or parchment paper as follows Turn the removable base over and line with a piece of parchment paper 2cm wider than the base and assemble it with the rim letting the paper stick out. Make a collar for the rim a few centimetres higher than the rim and line the rim with a bit of butter to make the paper stick Place the cake tin in the freezer Bash the tennisbiscuits until fine and mix in the butter You want the cookie mix to clump together when you hold it together - add a bit more butter if needed Spoon into the bottom of the cake tin, level with the back of a spoon and press down with your hand to make sure the crust is packed tightly Place the cake tin back in the freezer Take the ice cream out of the freezer to soften slightly Soften the caramel treat in a bowl and whisk into 1 liter of the ice cream with a pinch of salt Put the rest of the ice cream back into the freezer Place the caramel mixture on top of the cookie base, level and place in the freezer for at least two - three hours until the ice cream has frozen hard enough for the next layer to go on top without sinking into the caramel mix Take the rest of the vanilla ice cream out, let it soften and mix in the peppermint extract Spoon on top of the caramel ice cream layer and level the top Cover with cling film and freeze for at least 6 hours or overnight until frozen hard When ready to serve take the cake out of the freezer Gently loosen and remove the spring. Turn the cake over, remove the base and gently peel off the paper and transfer to a serving platter with the biscuit base on the bottom Remove the collar and sprinkle the cake with the peppermint crisp and serve 3. Make a collar for the rim a few centimetres higher than the rim and line the rim with a bit of butter to make the paper stick Place the cake tin in the freezer Bash the tennisbiscuits until fine and mix in the butter You want the cookie mix to clump together when you hold it together - add a bit more butter if needed Spoon into the bottom of the cake tin, level with the back of a spoon and press down with your hand to make sure the crust is packed tightly Place the cake tin back in the freezer Take the ice cream out of the freezer to soften slightly Soften the caramel treat in a bowl and whisk into 1 liter of the ice cream with a pinch of salt Put the rest of the ice cream back into the freezer Place the caramel mixture on top of the cookie base, level and place in the freezer for at least two - three hours until the ice cream has frozen hard enough for the next layer to go on top without sinking into the caramel mix Take the rest of the vanilla ice cream out, let it soften and mix in the peppermint extract Spoon on top of the caramel ice cream layer and level the top Cover with cling film and freeze for at least 6 hours or overnight until frozen hard When ready to serve take the cake out of the freezer Gently loosen and remove the spring. Turn the cake over, remove the base and gently peel off the paper and transfer to a serving platter with the biscuit base on the bottom Remove the collar and sprinkle the cake with the peppermint crisp and serve 3
Lemon Meringue

Lemon Meringue

½ packet tennis/marie/teabiscuits. Make the base by crushing the biscuits finely, mix with the melted butter
Cheesecake with strawberries and chocolate

Cheesecake with strawberries and chocolate

To make the crust, crush the Tennisbiscuits and place in a bowl. Whisk the mascarpone, crème fraîche, sugar and vanilla essence and pour onto the crust
Yoghurt Cheese Cake

Yoghurt Cheese Cake

Crust. Mix the condensed milk into the yoghurt and spoon into the crust. Prepare a basic crust with crushed tennisbiscuits or ginger nuts and 100 g melted butter
EASY MILK TART

EASY MILK TART

Combine the crushed Tennisbiscuits and melted butter, and press into a pie dish. There are many different recipes out there, lots that actually make a sweet pastry base from scratch, and then there are recipes like these , kindly shared on by Dilshaad Gaffoor, that easily adapts the recipe using a biscuit base
New York Style Cheesecake

New York Style Cheesecake

Crush biscuits in food processor or in a strong plastic bag with a rolling pin. Crust. Pour into crust and gently tap the tin onto the counter to bring any bubbles to the surface
No bake chocolate and almond tart

No bake chocolate and almond tart

To make the crust, crush the Tennisbiscuits and place in a bowl. Stir continuously until the chocolate has melted and pour onto the crust

Milk tart

In this recipe we cook the custard beforehand and spoon it into biscuit bases. Crust. Place biscuits in a food processor and blend to form fine crumbs
BEST LEMON MERINGUE PIE

BEST LEMON MERINGUE PIE

Crush the biscuits or whiz them in a food processor until broken. CRUST. Remove the crust from the freezer and pour the filling gently over the back of a spoon so as not to disturb the crumbs of the pie crust
Peanut butter cheesecake

Peanut butter cheesecake

To make the crust, crush the Tennisbiscuits and place in a bowl. Whisk the mascarpone, crème fraîche, sugar and vanilla essence and pour onto the crust
CHEESECAKE IN 4 MIN

CHEESECAKE IN 4 MIN

Crush tennisbiscuit and mix with butter to make crust. Tennisbiscuit. Press crust in microwave dish. Pour over biscuitcrust and put in microwave for 4 minutes (and hey presto )
Lemon Meringue

Lemon Meringue

½ packet tennis/marie/teabiscuits. Make the base by crushing the biscuits finely, mix with the melted butter
Toasted almond and honey no-bake cheesecake

Toasted almond and honey no-bake cheesecake

To make the crust, crush the Tennisbiscuits and place in a bowl. Whisk the mascarpone, crème fraîche, brown sugar and almond essence and pour onto the crust
Mango Torte

Mango Torte

Combine the crumbed biscuits and melted butter and press into a shallow pie dish and refrigerate. Place custard mixture into the pie crust and top with the mango slices forming a rose pattern from the middle outwards
CARAMEL CHEESECAKE

CARAMEL CHEESECAKE

¾ packet of Tennisbiscuits. Place biscuits in a zip lock bag and roll with a rolling pin to crush till you have fine crumbs and then mix with butter/margarine and coconut
K is for Key Lime Pie.

K is for Key Lime Pie.

Grahams Crackers are in the original recipe, I’ve used TennisBiscuits because I like them and they have a distinct taste and flavour

Process biscuits until fine. Crust. Pour over chilled biscuits and chill until set. 1 packet TennisBiscuits. Press biscuit into mould or mini foil containers and refrigerate for 20 minutes until firm