Name: Espresso marshmallow tart
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 8
Ingredients: 250 gram chocolate ripple biscuits, finely crushed; 125 gram butter, melted; 1 cup storebought iced coffee; 200 gram white marshmallows; 2 tablespoon coffee liqueur; 150 millilitre thickened cream; 50 gram dark chocolate, melted, to drizzle; 1/2 cup candied nuts, roughly chopped, to serve

Espresso marshmallow tart

Indulge your senses with this decadent espresso marshmallow tart! Light and flavoursome - this heavenly dessert is perfect for morning or afternoon tea!

Skip to Recipe

Serves 8

Prep

30M

Cook

10M

Total

40M

Ingredients

250 gram chocolate ripple biscuits, finely crushed

125 gram butter, melted

1 cup storebought iced coffee

200 gram white marshmallows

2 tablespoon coffee liqueur

150 millilitre thickened cream

50 gram dark chocolate, melted, to drizzle

1/2 cup candied nuts, roughly chopped, to serve

Method

1.Lightly grease an 11 x 35 cm loose-based tart pan.

2.In a large bowl, combine biscuits and butter, mix well. Press firmly into base and sides of pan. Chill until required.

3.In a small saucepan heat iced coffee and marshmallows on low, stirring until smooth. Whisk in liqueur. Cool completely.

4.In a small bowl of an electric mixer, beat cream until stiff peaks form. Whisk into marshmallow mixture. Strain through a fine sieve into tart shell. Chill 4 hours until set.

5.Serve tart drizzled with dark chocolate and scattered with chopped nuts.

Use a food processor to crush biscuits and incorporate butter.
Note

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Ingredients

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