Chocolate Romany Cream Tart

INGREDIENTS

150g marshmallows, cut into pieces
250ml milk
200g dark chocolate, broken into pieces
1 box Romany creams, crushed
75g butter, melted
250ml fresh cream, whipped
1 flake crushed

METHOD

Heat milk and marshmallows in a saucepan over medium heat. Stir until the marshmallows have melted completely. Remove from heat. Add dark chocolate pieces and stir until chocolate has melted and the mixture is smooth. Allow mixture to cool completely.
Make a biscuit crust by adding melted butter to the crushed romany creams. Press into pyrex dish or springform tin and refrigerate.Pour cooled marshmallow mixture over biscuit crust. Sprinkle crushed flake over as decoration. Refrigerate until set.

INFO & TIPS

My sis discovered this recipe on the back of the Romany creams box.
We've been making it ever since.

Variations: Use the mint romany creams for the base for a minty taste to this yummy dessert.
Instead of the flake, crush a nestle peppermint choc.

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