This recipe is a recent-ish discovery from the August 2011 Super Food Ideas magazine. I don’t like peanuts by themselves all that much but, by god, a packet of peanut M&Ms needs protecting with every ounce of strength if I happen to come past one. They are wonderful. As are those Christmas mix of chocolate covered nuts and sultanas that have hit the shops. Dangerously good.
Adam is also partial; the children, on the other hand, hate them. So all the more for us!
Peanut Marshmallow Tart
Ingredients
250g packet of Choc Ripple biscuits
125g butter, melted
32 vanilla marshmallows
2 tablespoons milk
3/4 cup smooth peanut butter
300ml thickened cream
1/2 teaspoon vanilla extract
1) Blitz biscuits in a food processor until they become a fine crumb. Add butter and process until combined. Press into the base of a 3cm deep, 23cm (base) loose-based round fluted flan tin. Refrigerate until firm.
2) Place marshamallows, milk and peanut butter over a low-ish heat in a saucepan and cook, stirring, until the mixture has melted and is smooth. Transfer to a bowl and leave to cool for 5 minutes.
3) Beat cream and vanilla with an electric mixer until soft peaks form. Add 1/4 of the mix to the marshmallow mixture, stir to combine, and then fold in the rest. Pour over the top of the prepared base. Refrigerate for several hours, until set.
Note
1) We bought 2 packets of vanilla and strawberry marshmallows (I wasn’t specific in the shopping list I gave Adam, so my fault) so we didn’t get 32 vanilla ones. We had to add some strawberry ones to make up the difference. As you do.
2) Something was screwy with my hand mixer (I ordinarily use my KitchenAid) and so it didn’t have the oomph to beat the cream to the extent I probably should have. But it still set.
3) We don’t have a flan tin, so I used a loose-based cake tin. It’s 25cm (from memory) so probably the base didn’t turn out as thick as intended.
This is week five of the 1 recipe a week for a year ‘living list’ challenge.
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I’m supporting Movember this month. Here is my fundraiser page.
