It has taken me a little while to recover from my trip and get back into the kitchen but you guys know that when I take a break, I come back with something hella sweet for you, right? Now that it’s winter, I wanted to make a dessert that suits the climate and nothing says winter like s’mores! I added a little sophistication to this classic treat by turning it into a tart that looks so good you can take it along to any winter function. Making your own marshmallow sounds extremely daunting but trust me, it’s easy as pie… or tart.
- 18 Digestive biscuits
- 1/3 cup vegan margarine, melted
- 500 grams vegan chocolate
- 1/2 a cup full fat coconut cream
- 1 cup water
- 1 1/2 tablespoons agar agar powder
- 3/4 cup glucose syrup
- 1 3/4 cups caster sugar
- 2 teaspoons vanilla extract
- Grease a loose bottom quiche/tart tin with spray oil and set aside.
- Make a the base by blending the Digestives in a food processor until they resemble breadcrumbs. Add the melted margarine and process again until well combined.
- Pour the mixture into the base of the tin and press evenly into the base and sides of the tin with the back of a spoon.
- Time to make the chocolate filling! Break the chocolate into pieces and throw into a medium sized saucepan with the coconut cream. Stir constantly over a medium heat until the chocolate has melted completely.
- Pour chocolate filling into the tin and smooth out evenly before placing in the fridge to set while you make the marshmallow topping.
- In another medium sized saucepan, whisk the water and agar agar over medium heat until the agar agar powder has dissolved.
- Add the glucose syrup and caster sugar and turn up the heat to high, constantly whisking.
- Once the mixture begins to boil, continue to whisk for a few more minutes and remove from the heat (be sure not to let the mixture boil over).
- Immediately pour the mixture into the bowl of your electric mixture and gradually build the setting up to high. After a few minutes, add the vanilla and continue to mix until the mixture resembles egg whites (this can take up to 15 minutes).
- At this point you have to move quickly. Remove the tart from the fridge and fill a piping bag with the marshmallow mixture.
- Quickly yet carefully pipe the mixture onto the tart in blobs. This doesn’t have to be perfect, just make sure there’s no chocolate filling showing.
- Allow to set completely in the fridge before using a chef’s blow torch to toast the top of the marshmallow until it’s golden.
- Best served immediately.
Here’s a photo of the inside for good measure…