Lemon and Peppermint Crisp Ice Tart

Combine the crushed Tennis biscuits with melted butter and press firmly into a tart tin. Freeze for 15 minutes to set the crust.
In a bowl, blend the condensed milk with lemon juice until the mixture thickens.
Gently fold in the whipped cream to keep the texture light and airy.
Pour the creamy lemon mixture into the frozen crust, smoothing the top evenly.
Sprinkle the crushed Peppermint Crisp generously over the tart.