Name: This Choc Mint Mousse Tart is a refreshingly light indulgence
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8
Ingredients: 2 x 200g packets Mint Slice biscuits; 40g butter, melted; Peppermint Crisp milk chocolate bar, crushed, to decorate; FILLING; ¾ cup milk; 150g white marshmallows (1½ cups), chopped; 100g dark cooking chocolate, finely chopped; 300ml tub thickened cream

This Choc Mint Mousse Tart is a refreshingly light indulgence

A heavenly flavour match for a truly satisfying dessert. Trust us when we say this one is hard to beat.

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Serves 8

Prep

30M

Cook

20M

Total

50M

TIP: Tart can be made up to two days ahead. Keep covered in fridge. Decorate just before serving.

Ingredients

2 x 200g packets Mint Slice biscuits

40g butter, melted

Peppermint Crisp milk chocolate bar, crushed, to decorate

FILLING

¾ cup milk

150g white marshmallows (1½ cups), chopped

100g dark cooking chocolate, finely chopped

300ml tub thickened cream

Method

Step 1

Grease a 13cm x 35cm rectangular, loose-base flan tin.

Step 2

Process biscuits in a food processor until finely crushed. Add butter. Process until combined. Press evenly over base and up sides of tin. Place on a tray. Refrigerate while preparing filling.

Step 3

FILLING: Place milk and marshmallows in a large saucepan over a low heat. Stir for about 10 mins, or until marshmallows are melted and mixture is hot. Remove. Add chocolate. Stir until smooth. Transfer to a large bowl. Cool to room temperature.

Step 4

Beat cream in small bowl of an electric mixer until soft peaks form. Gently whisk into marshmallow mixture. Pour mixture over biscuit base. Smooth top. Refrigerate for about 6 hours, or overnight, until set.

Step 5

To serve, transfer tart to a serving plate. Decorate with Peppermint Crisp.

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