Choc-mint mousse tarts
Serve after-dinner mints with a twist by filling flaky pastry tarts with a chocolate and peppermint filling.
Reduced-fat puff pastry
105 g, (1x170g sheet, trimmed)
Low fat chocolate mousse
1 tsp, (peppermint)
Peppermint crisps chocolate bar
- Preheat oven to 200°C or 180°C fan-forced. Cut the pastry sheet into 4 squares. Line four 8cm (base measurement) fluted flan tins with the pastry and trim edges.
- Place tins on a baking tray. Line pastry cases with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 10 minutes. Remove weights and paper. Bake for 5 minutes or until pastry is light golden. Set aside to cool.
- Mix the Nestle Diet Chocolate Mousse and essence in a small bowl until smooth. Spoon mousse into pastry cases. Serve topped with peppermint crisp.