South African Classic – Peppermint crisp tart with a twist

I have always been a huge fan of peppermint crisp tart, weirdly enough I have never attempted making it. Until today of course. I decided to try my hand at something different, see I’m not a fan of the tennis biscuit base as im more of a chocolate lover so I swopped out the coconut tea biscuits for another ultimate fave of mine, chocolate brownies! But not just any type of brownies, the softest, chewy, chocolatey brownies EVER!I mean why not? A combination of 2 desserts fused to make something extraordinary. This peppermint crisp mousse is simple to make and nothing short of amazing.Here’s the recipeChocolate browniesBaked in a 23x23cm non stick pan½ cup + 2 tablespoons salted butter, melted1 cup granulated sugar2 large eggs2 teaspoons vanilla extract½ cup melted milk chocolate chips¾ cup all-purpose flour¼ cup unsweetened cocoa powder½ teaspoon salt1 cup milk chocolate chipsMethodPreheat oven to 180 degrees. Line your pan with parchment paper or grease with margerine and dust with cocoa.Pour melted butter into a large mixing bowl. Whisk in sugar by hand until smooth, 30 seconds.Add in eggs and vanilla extract. Whisk 1 minute.Whisk in melted chocolate until combined and smooth.Use a rubber spatula to stir in flour, cocoa powder, and salt until just combined. Stir in whole chocolate chips.Pour into prepared pan and smooth out.Bake in the preheated oven for 25 minutes. Let cool in pan completely before smearing on the mousse.Caramel Filling2 teaspoons powdered gelatine3 tablespoons water1 tin Nestle caramel treat1 teaspoon vanilla essencepinch of salt500ml cream, whipped to stiff peaks400g peppermint crisp chocolate, chopped1 pack Bakers Tennis biscuitsMethod1. Sprinkle the gelatine over the water and allow to bloom. Microwave in short bursts until just melted the stir in the tin of caramel treat, vanilla essence and salt.2. Fold in the cream until combined. Crumble and fold in 1/3 of the peppermint crisp.3. Now to layer, I layered my mousse over my baked chocolate brownie, add in half of your mousse mixture and smooth out, now layer with tennis biscuits, cover with the rest of the mousse mixture.4. Decorate with peppermint crisp shards and tennis biscuit. Refrigerate for a minimum of 4 hours before serving.