Cornershop Chocolate Tart
Indulge in the decadent delight that is this Marshmallow Chocolate Torte. The luxurious layers of buttery biscuits, gooey marshmallows, and rich chocolate come together to create a dessert that is equal parts comforting and elegant. With a hint of salt to enhance the flavors, each bite is a harmonious blend of sweetness and depth. This easy-to-make treat is sure to be a crowd-pleaser at any gathering.
— Constant Cookbook
Ingredients
- 200g of Marshmallows
- 125g Butter (plus extra for greasing)
- 300g Dark or Plain Chocolate
- 2 tbs Milk
- a big pinch of Salt
- 200g Biscuits
- (you can use Digestives or Gingerbread, or Gluten-free Biscuits)
Instructions
- Grease the Cake tin, or line it with Cling film
- Using a heavy implement bash up the BISCUITS into crumbs. Use your fingers to rub 75g of the BUTTER into the crushed BISCUITS until the mixture resembles wet sand
- Press the mixture into the bottom of your tin and smooth over with a spoon
- Put a saucepan on a medium/low heat and add remaining 50g of BUTTER, MILK, the MARSHMALLOWS and Salt.
- when the MARSHMALLOWS start to melt add the CHOCOLATE
- make sure not to heat the mixture too quickly
- After a couple of minutes, when the MARSHMALLOWS start to melt, add the broken up CHOCOLATE
- make sure not to heat the mixture too quickly and stir as it melts to get ensure a smooth texture
- If the mixture looks too thick to pour into the base add an extra 1-2 tbs of Water, whilst the CHOCOLATE mixture is on the heat to thin it a little.
- Make sure not to add too much water or the Tart will take longer to set.
- Pour the CHOCOLATE mixture over the BISCUIT base and
- put the TORTE into the fridge for 10-15 minutes before serving...
- A Top Tip: Wash up your pan straight after using it. Marshmallows tend to take on the nature of cement when left too long after heating.
Yield
Serves 8
Comments
No comments found.