The Pastry Base....Sift the Cocoa Powder and Flour well together in a large bowl. Add the Butter and Suger. Hand mix by fingertip to resemble bread crumbs. Add the Lemon Juice and Iced Water.
Knead to a dough and chill for an hour in the fridge.
Roll out to fit a 200mm wide shallow tart tin.
Bake in preheated oven 180c for about 15-20 min's remove to cool.
Place 'tile fashion' the Peppermint Thins on the cooling pastry base. Cutting some to fit. Leave to cool
The Filling.....In a Bowl fold the Biscuit in with the Mousse
to thicken then spread it evenly on the Thins. Chill for an hour.
Add the Icing Suger with 1/4 teaspoon of peppermint essence (optional) to the Double Cream and Whip to thicken
Spead on top of tart and decorate
Chocolate Pastry Base
|Iced Water||2- Tspns|
|Caster Suger||2- Tspns|
|Cubed Cold Butter||120g|
|Icing Sugar||1- Tspn|
|Double Cream||150ml Carton|
|Fine Crumbled Sweet Biscuits||4|
|Best Chocolate Mouse||2 -Tubs|
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