|200 g||chocolate biscuits — crushed|
|100 g||butter — melted|
|pinch||cinnamon — ground|
|4 x 250 ml||marshmallows — white|
|180 ml||peanut butter|
|100 g||chocolate — white or dark, chopped|
|80 ml||thick greek yoghurt|
|cocoa powder — for dusting, optional|
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.
6 Spread over the tart filling and allow to set for 2 hours.
Dust with cocoa powder before serving – optional.