Easy recipe Peanut Marshmallow Tart Recipe

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about two hundred and fiftyg packet choc ripple biscuits one hundred and twenty-fiveg, butter (Recipes by ingridients butter) melted thirty-two vanilla marshmallows (see note) two tablespoons milk three/four cup smooth peanut butter (Recipes by ingridients butter) three hundredml thickened cream about one/two teaspoon vanilla extract one quarter cup salted roasted peanuts, roughly choppedStep about one Place biscuits in a food processor. Process until finely chopped. Peanut Marshmallow Tart Recipe. Add. butter (Recipes by ingridients butter) Peanut Marshmallow Tart Recipe. Process until just combined. Press into base and side of a threecm-deep, twenty-threecm (base) loose-based round fluted flan tin. Refrigerate for about thirty minutes or until firm. Step two Place marshmallows, milk and peanut butter (Recipes by ingridients butter) in a saucepan over medium-low heat. Peanut Marshmallow Tart Recipe. Cook, stirring, for ten minutes or until melted and smooth. Peanut Marshmallow Tart Recipe. Transfer to a bowl. Stand for five minutes to cool. Step three Using an electric mixer, beat cream and vanilla until soft peaks form. Peanut Marshmallow Tart Recipe. Add one quarter cream to marshmallow mixture. Stir to combine. Fold through remaining cream. Spoon mixture into prepared case. Peanut Marshmallow Tart Recipe. Sprinkle with peanuts. Refrigerate for three to four hours or until set. Peanut Marshmallow Tart Recipe. Serve.. Peanut Marshmallow Tart Recipe.