Ingredients
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
