Hot chocolate tart

1. 1

   To make the base, place the biscuits in a food processor and blend to a fine crumb, then set aside. Put the butter into a large microwavable bowl and gently melt in the microwave (it should take 30-60 seconds).

2. 2

   Pour the biscuit crumb into the melted butter and stir well. Tip the buttery biscuit mixture into a 20cm/8in fluted loose-bottomed tart tin. Firmly and evenly press into the base and up the sides of the tin using the back of a spoon. Place in the fridge for at least 1 hour until firm.

3. 3

   To make the filling, add the cream, vanilla, sugar and coffee powder to a heavy-bottomed saucepan. Place over a low-medium heat and bring the cream just to the boil before turning off the heat. Add the chocolate and butter to the pan, then allow the pan to sit for 2-3 minutes until the butter and chocolate have melted into the hot cream. Stir slowly but thoroughly until a thick ganache forms. Set aside for 5 minutes to cool slightly.

4. 4

   Remove the set biscuit base from the fridge and carefully pour the chocolate ganache on top. Carefully transfer back to the fridge to set for at least 4 hours, but ideally overnight - you want the tart completely set for the next step.

5. 5

   Once the tart is fully cooled and well set, remove from the fridge and top with the marshmallows, making them into a slight mound in the middle of the tart. Preheat the grill to high.

6. 6

   Place the tart under the hot grill (on a shelf not too close to the grill elements) for 30-60 seconds, just until the top marshmallows have browned. For a softer serve tart, serve straight away. But for a cleaner slice, place the tart back into the fridge for 10 minutes to reset the top of the tart.

7. 7

   Remove from the fridge and allow to come to room temperature for a few minutes. Cut into small slices and serve just as it is, or with some whipped cream for the ultimate hot chocolate experience.

1 serving ≈ 88 g

Nutrition values are estimates. - means data is unavailable.