Cornershop Chocolate Tart
Member recipe by tessward
This Chocolate Tart is ultimate satisfaction with minimum effort because all the ingredients can be bought from the local corner shop. Perfect for when you need to impress or an evening when you just fancy a little indulgence.
- 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)
- 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.