About this recipe:This chocolate tart is so great is because it requires minimal washing up, all the ingredients can be bought at the corner shop, it requires about 15 minutes of preparation and needs little to no time in the fridge (unlike most cheesecakes) before you serve it.
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Method Prep:15min › Extra time:10min chilling › Ready in:25min
Grease a round tart tin or line it with cling film.
Bash up the biscuits of choice. When they are crumbs, use your fingers to combine them with 75g of the butter. Make sure the butter is fully mixed into the biscuits. 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, marshmallows and salt. 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. Stir as it melts to get a smooth texture.
If the mixture looks too thick to pour over the base, add an 1 to 2 tablespoons 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 chill in the fridge for 10 to 15 minutes before slicing.
Wash up your pan straight after using it. Marshmallows tend to take on the nature of cement when left too long after heating.
The chocolate part of this tart could be used as building material, it'd make a fantastic brick but is also very tasty if you can eat it without breaking your teeth. Thinking of next time lessening the amount of marshmallows and adding double cream and more chocolate so it's less like a brick. Great though if you eat all of it just after the 5-10 minutes in the fridge. Also needs more butter for the base to stick together properly. But loved and made a lovely treat for my husbands birthday - 20 Feb 2014