This Peanut Butter Marshmallow Tart is just heavenly. It tastes just as good as it looks. It has a smooth creamy texture and the marshmallows complement the taste of the peanut butter perfectly. I am hooked and will definitely be making this again, as it is so easy! It is sure to impress your family and friends too.
250g biscuits (I used Farmbake Chocolate Chip Fudge cookies)
125g butter, melted
2 tablespoons milk
32 white vanilla marshmallows (normal sized)
¾ cup smooth peanut butter
300ml thickened cream (the stuff that comes in the tub)
½ teaspoon vanilla extract
¼ cup salted roasted peanuts, chopped
Place the biscuits in a food processor and process until they are a fine crumb. Add the melted butter and mix through the biscuit crumbs until combined. Press the biscuit mix into the base and sides of a 23cm loose-based tart tin. Refrigerate for 30 minutes or until firm.
Place the milk, marshmallows and peanut butter into a saucepan over a medium / low heat and stir until the marshmallows are melted and the mixture is smooth. Cook, stirring, for a further 5 - 10 minutes until the mixture becomes a thicker, toffee-like texture. Set aside for 5 minutes to cool.
Beat the cream and vanilla extract using an electric beater until soft peaks form. Add a quarter of the cream mixture to the peanut butter mixture, stirring to combine. Fold through the remaining cream until combined. Spread the peanut butter mixture over the top of the prepared biscuit base. Sprinkle the chopped peanuts over the top of the tart.
Refrigerate for 3 to 4 hours, or until set. Cut into wedges to serve.