Peanut butter and Amarula mousse tart

By YOU
04 February 2017

This fabulous fridge tart is oh-so-easy to make!

Makes a 22 cm tart Preparation time: 30 minutes Chilling time: 2 hours

FOR THE BASE

  • 200 g chocolate biscuits, crushed
  • 100 g butter, melted
  • pinch of cinnamon

FOR THE FILLING

  • 4 x 250 ml (4 c) white marshmallows
  • 60 ml (1/4 c) milk
  • 60 ml (1/4 c) Amarula
  • 180 ml (3/4 c) peanut butter
  • 250 ml (1 c) cream
  • FOR THE TOPPING
  • 100 g white or dark chocolate, broken into pieces
  • 45 ml (3 T) espresso-coffee
  • 80 ml (1/3 c) thick Greek yoghurt – room temperature
  • 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.

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

Dust with cocoa powder before serving – optional.

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