Preheat oven to 210 degree Celcius. Combine 250 grams of flour, 2 tablespoons of peanut butter, 2 tablespoons of sugar and 2 tablespoons of ground walnuts.
Add 110 grams of oil and 3 tablespoons of cold milk. Press dough on greased pie tray. Leave it in the freezer for 15 minutes.
Whip 260 millimetres of whipping cream for the use of both chocolate and peanut butter mousse until soft peak.
Add 1 teaspoons of vanilla extract and 3 tablespoons of icing sugar and continue beating until stiff peak. Store in the refrigerator for later.
Remove from pie crust from freezer and bake at 210 degree Celcius for 8-10mins, or till browned. Let it cool.
Chocolate mousse: Warm 100 millimetres milk on double boiler over super low heat. Beat 2 egg yolks with handheld electric mixer or balloon whisk until light and fluffy.
Gradually add beaten yolk to warmed milk with continuous stirring to avoid cooking of yolk for 3-4 minutes. Melt 17 tablespoons of chocolate chips in milk mixture.
Stir in 1/2 teaspoon of vanilla extract and 2 tablespoons of maple syrup. Turn the heat off and let it cool down.
When cooled, mix a large spoonful of whipped cream into the chocolate mixture. Stir it into 2 part of whipped cream until chocolate mixture turns smooth. Pour into cooled crust and freeze for 10 minutes to set a little.
Peanut butter mousse: Mix together 7 tablespoons of peanut butter, 80 grams of mascarpone cheese and 4 tablespoons of sugar until light and fluffy, with electric mixer. Fold in the remaining 1 part of whipped cream until smooth consistency.
Return chocolate mousse from freezer. Top 3/4 portion of peanut butter mousse onto it. Spread evenly. Then, pipe the 1/4 of peanut butter mousse on top around the sides, with piping tip of your choice. Place in refrigerator to set for about 1-2 hours.
To serve, add 1 cup of berries toppings in the middle of the top. Sprinkle 2 tablespoons of chocolate chips and dust 1 tablespoon of icing sugar over the fruits. Serve.