Stacked Peppermint Crisp tarts

For the shortbread, beat the butter, castor sugar, vanilla essence and salt until pale and fluffy. Beat in the cake flour and coconut and knead briefly by hand, about 1 minute. Shape the dough into a disc, wrap in cling film and refrigerate, 20 minutes.

Preheat the oven to 180°C and grease and line a baking sheet. Place the dough on a dusted work surface and roll to a thickness of 0,5cm. Cut out 5cm rounds using a scalloped or plain cookie cutter. Place on the baking sheet and bake the cookies until golden brown, about 12 minutes. Remove from oven and allow to cool completely.

For the caramel cream, gently combine the mascarpone and cream by hand until smooth. Be careful not to over-beat as the mascarpone may separate. Fold in the Caramel Treat.

To assemble, place a cookie on a plate and top with the mascarpone mixture, a sprinkle of crushed Peppermint

Crisp and toasted coconut shavings. Repeat the layers 3 – 4 times, finishing with a sprinkling of Peppermint Crisp and toasted coconut. Garnish with fresh mint to serve.