Peanut butter and Amarula mousse tart

22 cm servings Prep: 30 mins, Cooking: 2 hrs
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This fabulous fridge tart is oh-so-easy to make!

By YOU August 28 2017
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Ingredients (12)

200 g chocolate biscuits — crushed
100 g butter — melted
pinch cinnamon — ground
4 x 250 ml marshmallows — white
60 ml milk
60 ml amarula
180 ml peanut butter
250 ml cream
100 g chocolate — white or dark, chopped
45 ml espresso
80 ml thick greek yoghurt
cocoa powder — for dusting, optional
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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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