PEPPERMINT CRISP TART WITH EXTRA LAYER

PEPPERMINT CRISP TART WITH EXTRA LAYER
Extra Layer of Chocolate Mousse(Optional)
Crust:
2 cups flour
1/2 cup sugar
1/2 cup butter(I used margarine as we did not have butter)
1 egg
1 tsp baking powder
pinch of salt

Put the oven on 180 Degrees Celsius.
Rub flour and butter together to form breadcrumbs.
Add the rest of the dry ingredients and add the beaten egg, mix well.
Spray and cook the tart dish and press the crust until whole tart dish is covered on the sides as well.
Place in the oven till the edges of the crust turn golden brown for about 10-15min.
After it is golden brown set aside to cool down.

Filling:
250 ml cream
1 can of Caramel Treat
100 g Lindt Mint Intense slab crushed with a food processor

Add the cream to the mixing bowl.
Mix the cream with an electric mixer or mixer till whipped.
Add the caramel treat and cream together till well mixed.
Add the Lindt mint intense slab that is crushed.
Place in the tart dish on the base and set aside.

Chocolate Mousse Layer:
100 g 70% Dark Lindt Chocolate
250 ml cream

In a bowl add the cream.
Mix the cream till whipped.
Melt the lindt chocolate in the microwave for 1-1:30min mixing every 15sec till it is melted.
Fold the melted chocolate into the cream and place on the top layer of the peppermint crisp tart layer.

Topping:
250 ml cream
Leftover fine Lindt chocolate powder that is left after the Lindt chocolate blocks are removed from the food processor.
Kit Kat Mint Slab (only the mint side 4-6blocks) refined or crushed.
In a mixing bowl add the cream.
Mix with an electric mixer or mixer until the cream has a butter like texture.
Spread across over the peppermint filling.
Sprinkle some Lindt chocolate powder all over the cream till covered.
Sprinkle a little bit of the kit kat mint slab pieces as well.
Place in the fridge for 2-3 hours till set or overnight.
Serve with some coffee or tea or as a light dessert!
Recipe posted by Kristie Townsend
Photo: Kristie Townsend