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