Hey guys! Summer has begun for me, which has allowed time to get back into baking. This recipe was basically an amalgamation of ingredients within my Boyfriends house, but can be interpreted and adapted however you like. So lets get to it!
You will need:
- 400ml double cream
- 450g milk chocolate (chopped)
- 1 pack ready made cookie dough
- 2 tablespoons water
- 2 tablespoons caster sugar
- half a pack of mini marshmallows
For the tart case (you could make your own cookie dough):
- Use a tin of your choice and spread out the cookie dough within it. Bake according to instructions, but make sure the dough is all cooked through and golden brown.
- Remove from the oven, and use a utensil of your choice (I recommend a glass or the back of the spoon) to press into the centre of the tart, leaving a nice crust.
For the ganache:
- Measure out 220g cream to 450g of chocolate. Warm the cream in a saucepan until just bubbling, then lower the heat – don’t boil it. Add in the chocolate, make sure the cream totally covers it, then leave to stand for 10 minutes off the heat.
- Stir the chocolate and cream mixture with a spatula until a smooth rich chocolate ganache appears, add this to the cookie dough and chill in the fridge to set.
For the marshmallow fluff:
- Melt equal parts of caster sugar and water until it forms a syrup like consistency.
- In a separate pan, begin to melt the marshmallows on a low flame (I recommend the small marshmallows as the melt quickly and easily) until it becomes more liquid like.
- Then add the syrup to the marshmallows, until it has a creamy appearance – this is your marshmallow fluff!
- While this is still hot, pour onto your chilled tart however you like – in a pattern or full layer and return to the fridge to set.
And there we have it! I cut this lovely treat into squares but slices will be just as tasty – mind you they are very rich and indulgent!