S'mores Chocolate Tart

No bake chocolate tart with a biscuit base, marshmallow fluff, chocolate ganache, whipped cream and toasted marshmallows

Course Dessert

Cuisine American

Keyword Tart

Prep Time 45

Chilling time 4

Total Time 4 45

Servings

Calories 474kcal

Author thebakingexplorer

Ingredients

For the biscuit base

275 g Digestive biscuits crushed into crumbs
135 g Butter or baking spread melted

For the filling

125 g Marshmallow fluff optional

For the chocolate ganache

275 ml Double cream
275 g Dark chocolate
A pinch of salt

For the topping & decoration

100 ml Double cream
¼ tsp Vanilla extract
1 tsp Icing sugar
65 g Marshmallows
½ tbsp Cocoa powder

Metric - US Customary

Instructions

Blitz the biscuits into crumbs using a food processor, or you can put them in a bowl or freezer bag and bash them up gently with the end of a rolling pin
Place the biscuit crumbs into a bowl. Add the melted butter and mix it in
Press the biscuit mixture into the base and sides of a 9" loose bottomed tart tin. An American cup measure, or a shot glass, can help you to evenly press it around the sides and base
Put the biscuit base in the fridge for 30 minutes
Spread the marshmallow fluff out onto the base of the tart
To make the chocolate ganache, warm the double cream up in a pan on a low heat, give it a stir reguarly
Take the cream off the heat when it starts to steam. Add the chocolate to the cream and leave it for a couple of minutes, then stir until it all melts together. Then stir in the pinch of salt
Pour the ganache into the biscuit base over the marshmallow fluff. Gently spread it out and smooth the top using a small palatte knife. You can also tap the tin very gently on the work surface to even out the ganache and remove any air bubbles
Leave in the fridge for at least 4 hours, or ideally overnight, to set
Remove the tart from the tin, put the cocoa powder into a fine sieve and dust it all over the top of the tart
Whip up the double cream with the icing sugar and vanilla extract and pipe it around the edges of the tart
Put the marshmallows onto a plate and use a kitchen blowtorch to toast them. Or you can pop them under the grill briefly
Place the toasted marshmallows onto the whipped cream
Serve immediately. Store leftovers in the fridge and eat within 3 days

Video

Notes

You can use either butter or a baking spread for the biscuit base.
I recommend using good quality chocolate for the ganache filling for the best flavour and most accurate results. Avoid using cooking or baking chocolate.
I used all dark chocolate for the ganache, but you can also use all milk chocolate or a mix of dark and milk chocolate if you like instead.
Make sure to use double cream for the ganache filling, single cream will not work.
Do NOT toast the marshmallows after placing them on the whipped cream, as it will make the whipped cream melt. Toast them on a plate first, then transfer them onto the cream.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

Nutrition