I made another version of this tart, using the new mint thins from Griffin’s. The mint is not overpowering and with the biscuit texture it reminds me of cookies and cream. It is really yum.
Base:
250g Crushed Biscuits mixed with 50ml Melted butter.
Press the biscuit base into a prepared glasss serving dish. Set aside in the fridge to set.
Caramel Layer:
1 Can of Caramel
1/2 Pack of Griffin’s Mint Thins Crushed
250ml Fresh Cream
30ml Caster Sugar
Method:
In a glass bowl whip up the fresh cream until stiff peaks form. Add in the caster sugar and mix well.
In a separate bowl add in the can of caramel and mix till smooth. Add the caramel to the cream mixture. Mix well till well incorporated.
Add in the crushed biscuits and mix well till well incorporated. Set aside.
Chocolate Mousse Layer:
100ml Chocolate Ganachè
150ml Fresh Cream
60ml Caster Sugar
Method:
In a glass bowl add in the fresh cream. Whip up until stiff peaks form. Add in the caster sugar and mix well till well incorporated. Fold in the chocolate ganachè and set aside.
On the biscuit base, pour the caramel mint layer on top. Using a spatula, even out the layer till smooth. Pour the chocolate mousse layer on top and even out using a spatula.
Place in the fridge to set for 1 to 2 hours or overnight. Serve and enjoy!
