Peanut Marshmallow Tart

Ingredients (serves 8)

• 250g packet choc ripple biscuits
• 125g butter, melted
• 32 vanilla marshmallows (see note)
• 2 tablespoons milk
• 3/4 cup smooth peanut butter
• 300ml thickened cream
• 1/2 teaspoon vanilla extract
• 1/4 cup salted roasted peanuts, roughly chopped

Method

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.
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.
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.

Notes

• 
  You'll need 1/2 x 250g packet marshmallows.