Method

• 1.
  Preheat oven to 170°C. Lightly grease a 36cm x 12cm loose-bottomed tart pan.
• 2.
  Combine the biscuits with butter and press into the base and sides of the pan. Bake for 5 minutes or until golden. Cool.
• 3.
  Combine the milk and marshmallows in a pan over a low heat and stir until the marshmallows have melted. Add the coffee and liqueur and stir until smooth and combined. Cool completely.
• 4.
  Whisk the cream until stiff peaks form and fold into the marshmallow mixture. Pour into the tart shell and chill for 2 hours or until set.
• 5.
  To serve the tart, scatter with the toasted almonds and drizzle liberally with the melted chocolate.