Baking
57 recipes
“This is a shortcut way to a knockout tart using everyone’s favourite ingredients from the confectionary aisle. No baking, no dangers of splitting custards or fears of sinking pastry.” Elizabeth Hewsen – she "cooked" this on Adam Liaw’s show The Cook Up on SBS.
This looked so fun when I saw it, and it is.
Apart from melting the marshmallows into the chocolate, it is a refrigerator cake. And it really does have the aroma and taste of hot chocolate! This is now officially the most requested birthday cake in my house.
Serves 8 to 10.V.
Pictured: Hot chocolate tart
Ingredients
- 125ml/½ cup milk
- 150g mini marshmallows
- 150g dark chocolate (70 per cent cocoa solids)
- 300g Tim Tams or other chocolate coated-cream-filled biscuits
- 70g cold unsalted butter, chopped
- pinch of salt
- 300ml thickened cream
- Lightly grease a 22-23 cm tart tin with removable base. Line the base with baking paper.
Method
Place the milk, marshmallows and chocolate in a saucepan over medium-low heat. Cook, stirring gently and regularly as it can stick to the bottom and burn if you are not careful.
Once the marshmallows have melted you are there. Remove from the heat and stir until mixture is thick, silky and smooth.
Set aside to cool to room temperature.
Meanwhile, place the chocolate biscuits, chopped butter and salt in a food processor and process until it starts to break down into a wet-sand-like consistency and clump together.
Tip the crumb mixture into the lined tin and press into the base and sides with your fingers to form an even tart shell. You want to make sure that the edge is at least 5 mm thick.
Refrigerate while you finish the filling.
Whisk the cream until soft peaks form. Gradually whisk in the cooled marshmallow mixture until smooth and well combined.
Pour the filling into the tart shell and spread it evenly.
Refrigerate for at least 5 hours or until set.
Pictured: Hot chocolate tart
Dietary preferences
- Vegetarian with substitutions
