Chocolate Mousse, Peppermint Thins Tart

For anyone who feels a bit iffy about Xmas Pud, here's a light delicious option that doesn't take to much prep.

Method

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

Ingredients

Chocolate Pastry Base

Lemon Juice 1-Tspn
Iced Water 2- Tspns
Caster Suger 2- Tspns
Cubed Cold Butter 120g
Cocoa 1-Tblspn
Plain Flour 180g

The Filling

Icing Sugar 1- Tspn
Double Cream 150ml Carton
Fine Crumbled Sweet Biscuits 4
Best Chocolate Mouse 2 -Tubs
Peppermint Thins 10-12

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