Tart can be made up to two days ahead. Keep, covered, in the fridge. Decorate with cream, biscuits and cocoa just before serving. Replace raspberry jam with caramel spread, for a change.
2 x 200g packets Tim Tam biscuits
50g unsalted butter, melted
1⁄4 cup raspberry jam
Whipped cream and cocoa powder, to serve
3⁄4 cup milk
150g pink and white marshmallows (1 1⁄2 cups), chopped
100g dark cooking chocolate, finely chopped
300ml tub thickened cream
Grease a 13cm x 35cm rectangular, loose-base flan tin.
2 Reserve 5 biscuits. Process remaining biscuits in a food processor until finely crushed. Transfer to a large bowl. Stir in butter. Press mixture over base and up sides of prepared the tin. Refrigerate while making filling.
3 To make filling, place the 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 a small bowl of an electric mixer until soft peaks form. Gently whisk into the marshmallow mixture.
5 Spread jam evenly over biscuit base. Pour over filling. Spread evenly. Refrigerate for about
6 hours, or overnight, until firm.
7 To serve, place the tart on a serving plate. Cut reserved biscuits diagonally in half. Decorate tart with cream and reserved biscuits. Dust with sifted cocoa powder.