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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Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.