Cornershop Chocolate Tart

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.