Cornershop Chocolate Tart
- Preparation and cooking time
- Total time
- 10 minutes chilling in the fridge
- Easy
- Serves 8
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)
Method
- STEP 1Grease the Cake tin, or line it with Cling film
- STEP 2Using 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
- STEP 3Press the mixture into the bottom of your tin and smooth over with a spoon
- STEP 4Put a saucepan on a medium/low heat and add remaining 50g of BUTTER, MILK, the MARSHMALLOWS and Salt.
- STEP 5when the MARSHMALLOWS start to melt add the CHOCOLATE
- STEP 6make sure not to heat the mixture too quickly
- STEP 7After a couple of minutes, when the MARSHMALLOWS start to melt, add the broken up CHOCOLATE
- STEP 8make sure not to heat the mixture too quickly and stir as it melts to get ensure a smooth texture
- STEP 9If 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.
- STEP 10Make sure not to add too much water or the Tart will take longer to set.
- STEP 11Pour the CHOCOLATE mixture over the BISCUIT base and
- STEP 12put the TORTE into the fridge for 10-15 minutes before serving...
- STEP 13A 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.