Peppermint and Marshmallow Tart
ready in 1 hr
Mix together the butter and biscuit crumbs. Press into a 23cm|9: flan dish. Chill while you make the filling.
Melt the marshmallows and milk in a pan over a low heat, stirring. Pour into a bowl, cool, then chill until thickened.
Stir in the liqueurs.
Whisk the cream until thick and fold into the mixture until combined.
Put into the biscuit shell and chill until firm. Decorate with chocolate pieces.