PEPPERMINT CHOCOLATE TART

1. Mix the crushed biscuits with the melted butter. Spoon the mixture into a serving dish and press down with a spoon to form a compressed base. Make sure the edges and corners are neatly pressed. Refrigerate for ± 15 minutes. 2. Add the Chocolate Mousse to half the milk in a mixing bowl and whisk for ± 10 minutes or until the mixture is whipped and forms soft peaks. 3. Spoon the chocolate mousse mixture onto the biscuit base and spread to form a smooth layer. Refrigerate for ± 30 minutes. 4. Add the Vanilla Flavoured Mousse to the remaining milk in a mixing bowl and whisk for ± 10 minutes or until the mixture is whipped and forms soft peaks. 5. Add 1 cup of Caramel sauce and 100 g of the Peppermint Crisp and fold in. 6. Spoon the caramel mousse mixture onto the chocolate mousse and spread to form a smooth finish. Be careful not to mix the two layers. Sprinkle with the remaining chocolate and refrigerate for ± 3 hours before serving. 7. For garnish: Reserve some of each mousse to pipe into rosettes on top of caramel mousse layer and sprinkle with the remaining peppermint crisp. Chef’s Tip: Using chilled milk will reduce whipping time.