Marshmallow tart

Sarie - - Contents -

MARSHMALLOWS AREN’T ONLY A KIDDIES’ PLEASURE OR FOR ROASTING O­VER THE FLAMES

Makes 1 tart

• 1 x 200 g pac­ket cho­co­la­te co­co­nut

bis­cuits • 100 g (110 ml) but­ter, mel­ted • 500 g cre­am chee­se • 30 ml fresh le­mon jui­ce • gra­ted rind of 1 le­mon • 375 g whi­te marshmallows • 90 ml milk • 30 ml co­coa po­w­der plus extra for

de­co­ra­ting • 1 x 227 g tin crus­hed pi­ne­ap­ple,

drai­ned • 250 ml fresh cre­am, whip­ped until

stiff • 100 g dark cho­co­la­te, mel­ted • 125 g ras­p­ber­ries

Li­ne a round 25 cm-di­a­me­ter ca­ke tin with plas­tic wrap. Pro­cess the bis­cuits on high speed in a food pro­ces­sor until fi­ne­ly crum­bed. Add the but­ter and mix until it forms a moist mix­tu­re. Li­ne the pan with the crumb mix­tu­re. Set a­si­de. Be­at the cre­am chee­se and le­mon jui­ce and rind in an e­lec­tric mixer until smooth. Set a­si­de. Pla­ce the marshmallows and milk in a lar­ge sau­ce­pan and melt o­ver me­di­um he­at,

stir­ring oc­ca­si­o­nal­ly with a wooden spoon. Add the co­coa po­w­der and pi­ne­ap­ple, stir­ring until smooth. Re­mo­ve from the he­at. Al­low to stand until lu­ke­warm. Add the marshmallow mix­tu­re to the cre­am chee­se mix­tu­re and mix. Fold in the cre­am and pour the mix­tu­re in­to the pre­pa­red tin. Le­a­ve in the frid­ge to set for 6 hours or o­ver­nig­ht. Spoon the cho­co­la­te on top of the tart and smooth the sur­fa­ce. Pla­ce in the frid­ge for 10 mi­nu­tes or until hard. Re­mo­ve the ring of the pan. Roll the ras­p­ber­ries in extra co­coa po­w­der and pi­le on top of the tart.

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