Peppermint Crisp Tart

Place the unopened can of condensed milk in a large pot, cover with water, and boil for 3 hours to create dulce de leche. Keep checking that the water level stays above the can. (The can must stay covered with water the entire time, or it could explode)

Remove the can carefully and let it cool completely before opening — this reminds me of the patience my grandmother taught me with berbere, how good things take time.

Grate most of the chocolate, setting aside some larger pieces for the top.

Arrange a layer of malted milk biscuits in your serving dish — this is meant to be shared, so use something beautiful that can sit in the center of the table.

Whip the cream until it holds soft peaks, then gently fold in the grated chocolate and cooled caramelized condensed milk. Be gentle here — overworking will deflate the cream.

Spoon the cream mixture over the biscuits, add another layer of biscuits, then more cream. Continue layering until your dish is full, finishing with the cream mixture.

Sprinkle the reserved chocolate pieces on top and refrigerate for at least 1 hour to set. Like injera batter that needs its time to ferment, this dessert needs patience to reach its full potential.