Peanut butter and Amarula mousse tart



Ingredients 12
Servings 22 cm
Time 30 mins

Ingredients

  • 200
    g
    chocolate biscuits, crushed
  • 100
    g
    butter, melted
  • pinch
    cinnamon
  • 4 x 250
    ml
    white marshmallows
  • 60
    ml
    milk
  • 60
    ml
    Amarula
  • 180
    ml
    peanut butter
  • 250
    ml
    cream
  • 100
    g
    white or dark chocolate, broken into pieces
  • 45
    ml
    espresso-coffee
  • 80
    ml
    thick Greek yoghurt – room temperature
  • cocoa powder for dusting – optional
 

Method

2 hrs
 

1 BASE Combine the biscuits, butter and cinnamon and press into a 22 cm tart dish or tin and set aside.

2 FILLING Heat the marshmallows, milk and Aramula very slowly in a saucepan over low heat until melted.

3 Remove form the heat, add the peanut butter and allow to cool a little.

4 Whisk the cream until stiff, fold into the mixture and spoon over the biscuit base.

5 TOPPING Melt the chocolate and espresso together and whisk in the yoghurt.

 Spread over the tart filling and allow to set for 2 hours.

Dust with cocoa powder before serving – optional.

 

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