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Peanut Marshmallow Tart

agosto 16, 2022

Your guests will go nuts for the peanut butter in this decadent marshmallow dessert tart!


250g packet choc ripple biscuits

125g butter, melted

32 vanilla marshmallows (see note)

2 tbsp milk

3/4 cup smooth peanut butter

300ml thickened cream

1/2 tsp vanilla extract

1/4 cup salted roasted peanuts, roughly chopped


Step 1
Place biscuits in a food processor. Process until finely chopped. Add butter . Process until just combined. Press into base and side of a 3cm-deep, 23cm (base) loose-based round fluted flan tin. Refrigerate for 30 minutes or until firm.
Step 2
Place marshmallows , milk and peanut butter in a saucepan over medium-low heat. Cook, stirring, for 10 minutes or until melted and smooth. Transfer to a bowl. Stand for 5 minutes to cool.
Step 3
Using an electric mixer, beat cream and vanilla until soft peaks form. Add 1/4 cream to marshmallow mixture. Stir to combine. Fold through remaining cream. Spoon mixture into prepared case. Sprinkle with peanuts . Refrigerate for 3 to 4 hours or until set. Serve.