Biscoff Bavarian Tart

Serves 8, Prep and Cook 50 mins

2 x 150g packets Biscoff Cream Filling biscuits 50g unsalted butter, melted ¹/³ cup caramel spread, plus extra to serve Whipped cream and cocoa powder, to serve

FILLING

¾ cup milk

150g white marshmallows (1½ cups), chopped 100g dark cooking chocolate, finely chopped

300ml tub thickened cream

1 Grease a 13cm x 35cm rectangular, loose-base flan tin. Place on a tray.

2 Reserve 4 biscuits. Process remaining biscuits in a food processor until finely crushed. Add butter. Process until combined. Press mixture over base and sides of prepared tin. Refrigerate while making filling.

3 To make filling, place milk and marshmallows in a large saucepan over a low heat. Stir for about 10 minutes, or until marshmallows are melted and mixture is hot. Remove. Add chocolate. Stir until smooth. Transfer to a large bowl. Cool to room temperature.

4 Beat cream in small bowl with an electric mixer until soft peaks form. Gently whisk into the marshmallow mixture.

5 Spread caramel spread evenly over biscuit base. Pour over filling. Smooth over top. Freeze for about 4 hours, or overnight, until firm.

6 To serve, transfer tart to a serving plate. Gently crush reserved biscuits. Decorate tart with cream and reserved biscuits. Dust with sifted cocoa powder. Drizzle over extra caramel.