Preparation time is 4hours 50minutes
Cook time is 5minutes
Total time is 4hours 55minutes
Serve is for 12 people
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
12
- 250grams Nice biscuits
- 150grams unsalted butter, melted
- 140grams marshmallows (see tip)ingredient tipCooking tipTo achieve a pale pink tart, use a combination of half white and half pink marshmallows.
- 2tablespoons milk
- 100grams white chocolate, chopped
- 1/2teaspoons strawberry essence
- 300mL Woolworths thickened cream
- 250grams strawberries, hulled, chopped (see tip)ingredient tipSwap tipIf strawberries are tricky to buy, try topping your tart with white chocolate curls instead.
- 1tablespoons pistachio kernels, roughly chopped
- 1tablespoons maple syrup
Description
With a pastel pink colour that's hard to beat, this creamy, sweet strawberries and cream dessert is especially beautiful topped with fresh berries and a smattering of bright green pistachios.
Method
Step 1 of 4
Place biscuits in a food processor. Process until finely chopped. Add butter. Process until just combined. Press into the base and sides of a 4cm-deep, 23cm (base) loose-based round fluted tart tin. Refrigerate for 20 minutes or until firm.
Step 2 of 4
Meanwhile, place marshmallows, milk and chocolate in a saucepan over medium-low heat. Cook, stirring, for 5 minutes or until melted and smooth. Transfer to a bowl. Stand for 10 minutes to cool. Stir in essence.
Step 3 of 4
Using an electric stand mixer, beat cream until soft peaks form. Add one-quarter of the cream to marshmallow mixture. Stir to combine. Fold through remaining cream until just combined, making sure not to overmix. Spoon mixture into prepared tart case. Refrigerate for 4 hours or until set.
Step 4 of 4
Remove tart from the pan. Top with strawberries and sprinkle with pistachios. Drizzle with syrup and serve.
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