Peanut marshmallow tart

Peanut marshmallow tart

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

The ingredient of Peanut marshmallow tart

  1. 250g packet choc ripple biscuits
  2. 125g butter, melted
  3. 32 vanilla marshmallows (see note)
  4. 2 tbsp milk
  5. 3/4 cup sleek slick peanut butter
  6. 300ml thickened cream
  7. 1/2 tsp vanilla extract
  8. 1/4 cup salted roasted peanuts, nearly chopped

The instruction how to make Peanut marshmallow tart

  1. Place biscuits in a food processor. Process until finely chopped. mount up 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 greater than 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, prominence cream and vanilla until soft peaks form. grow 1/4 cream to marshmallow mixture. rouse to combine. Fold through remaining cream. Spoon mixture into prepared case. Sprinkle with peanuts. Refrigerate for 3 to 4 hours or until set. Serve.

Nutritions of Peanut marshmallow tart

calories: 650.08 calories
fatContent: 49 grams fat
saturatedFatContent: 22 grams saturated fat
carbohydrateContent: 38 grams carbohydrates
sugarContent: 23 grams sugar
fibreContent:
proteinContent: 13 grams protein
cholesterolContent: 80 milligrams cholesterol
sodiumContent: 404.77 milligrams sodium

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