Difficulty: Medium
Serves 8-10
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.
Ingredients
Base
- 18 Digestive biscuits
- 1/3 cup vegan margarine, melted
Chocolate Filling
- 500 grams vegan chocolate
- 1/2 a cup full fat coconut cream
Marshmallow Topping
- 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
Method
- 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…
