A Tart Summer Recipe

By akselden

Ingredients

• 26 mint cream chocolate sandwich cookies
• 1/3 cup melted margarine or butter.
• 24 regular marshmallows or 2 cup. miniature marshmallows.
• 2/3 cup milk
• 1 cup heavy cream
• 1/4 cup green creme de menthe
• 2 tbsp. white cream de cacao

Preparation

Step 1

Mint Tarts: With rolling pin, turn 26 mint cream chocolate sandwich cookies into 2 cup crumbs. In small bowl, combine crumbs with 1/3 cup melted margarine or butter. Using back of spoon, press 2 tbsp. crumb mixture into 12 paper lined 2 1/2 inch muffin cups; chill. In large saucepan, over medium heat, stir together 24 regular marshmallows or 2 cup. miniature marshmallows and 2/3 cup milk until smooth; cool to room temperature. Whip 1 cup heavy cream. Fold whipped cream, 1/4 cup green creme de menthe and 2 tbsp. white cream de cacao into marshmallow mixture. Spoon into tart shells. Freeze 4 hours or until firm. To serve, remove paper liners; garnish with chocolate curls. Makes 12 tarts.