Chocolate Mousse, Peppermint Thins Tart Recipe at MyDish

Chocolate Mousse, Peppermint Thins Tart

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  • 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

    • 10-12 Peppermint Thins
    • 2 -Tubs Best Chocolate Mouse
    • 4 Fine Crumbled Sweet Biscuits
    • 150ml carton Double Cream
    • 1- tspn Icing Sugar
    • 180g Plain Flour
    • 1-Tblspn Cocoa
    • 120g Cubed Cold Butter
    • 2- Tspns Caster Suger
    • 2- Tspns Iced Water
    • 1-Tspn Lemon Juice

    By Views 862  Added Thu Dec 2 2010

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