Peppermint Crisp Mousse Tart: A Refreshing and Decadent Dessert

Preheat the oven to 350°F (175°C). In a mixing bowl, combine the crushed digestive biscuits or graham crackers, cocoa powder, melted butter, and sugar. Stir until the mixture is well combined and crumbly.
Press the mixture into the base and sides of a tart pan, making sure it’s compact and even. Bake for 8-10 minutes, then remove from the oven and allow the crust to cool completely.
Make the Peppermint Mousse:

In a saucepan over low heat, melt the chopped Peppermint Crisp chocolate, stirring occasionally. Once melted, remove from heat and let it cool slightly.
In a large mixing bowl, whip the heavy cream and powdered sugar together until soft peaks form. Add the mascarpone cheese (or cream cheese) and continue whipping until the mixture is smooth and slightly firm.
Gently fold in the melted Peppermint Crisp chocolate and peppermint extract (if using), blending until everything is well combined.
Assemble the Tart:

Once the tart crust has cooled, fill it with the peppermint mousse, spreading it evenly with a spatula. Smooth the top to create a neat finish.
Chill the Tart:

Refrigerate the tart for at least 4 hours, or overnight, to allow the mousse to set properly.
Garnish and Serve:

Before serving, garnish the top of the tart with shaved or chopped Peppermint Crisp chocolate and fresh mint leaves if desired. Slice and enjoy the creamy, minty goodness!
Serving and Storage Tips: