Name: Peanut marshmallow tart
Prep time: 290 min
Cook time: 10 min
Total time: 300 min
Yield: 1
Ingredients: 250g packet choc ripple biscuits; 125g butter, melted; 32 vanilla marshmallows (see note); 41.20 gm milk; 195.00 gm smooth peanut butter; 300ml thickened cream; 2.20 gm vanilla extract; 62.50 ml salted roasted peanuts, roughly chopped

Peanut marshmallow tart

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Prep Time:
290 minutes

Cook Time:
10 minutes

Total Time:
300 minutes

Impress your guests with a tantalizing peanut butter marshmallow tart!

Ingredients:

250g packet choc ripple biscuits
125g butter, melted
32 vanilla marshmallows (see note)
41.20 gm milk
195.00 gm smooth peanut butter
300ml thickened cream
2.20 gm vanilla extract
62.50 ml salted roasted peanuts, roughly chopped

Instructions:

Place biscuits in a food processor and blend until finely chopped. Add butter and blend until just combined. Press mixture into the base and sides of a 3cm-deep, 23cm round fluted flan tin with a loose base. Chill in the refrigerator for 30 minutes or until set.
Combine marshmallows, milk, and peanut butter in a saucepan over gentle heat. Stir consistently for 10 minutes until the mixture is melted and silky. Pour into a bowl and allow to cool for 5 minutes.
With an electric mixer, whip cream and vanilla until soft peaks form. Incorporate 1/4 of the whipped cream into the marshmallow mixture, then gently fold in the remaining cream. Transfer the mixture into the prepared case, sprinkle with peanuts, and chill for 3 to 4 hours until firm. Serve.

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