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A Delicious and Indulgent Dessert based around S’mores. Buttery Biscuit layer, Smooth Chocolate Filling, and Toasted Marshmallows give you a Scrumptious No-Bake S’mores Tart.
Since you guys looove my no bake tarts such as my No-Bake Rolo Tart, my No-Bake Toblerone Tart and my No-Bake Biscoff Tart so much – you guys blew way past any expectations I originally had for them, I knew I had to do another deliciously themed no bake tart.
I have SO many ideas that I thought the next one I should do, should be based around one of my favourite things ever.. s’mores!
S’mores are becoming such a thing now that even Starbucks have done it as one of their special holiday drinks, so I can tell I am ‘on-trend’!
I decided to go a slightly different way with the chocolate filling on this recipe compared to the No-Bake Rolo Tart so that I can give you guys some options with them.
I find that this version is slightly richer as I add butter to the mix, but this compliments the load of marshmallows on top, so to me its delicious. You don’t have to include the butter in the mix, but it also helps it set as this recipe uses more cream than chocolate compared to a 1:1 ratio that I usually go for.
I reckon I can still count this recipe as a no bake recipe, because in my opinion having to blowtorch the marshmallows isn’t baking, and even if you pop it under the grill for 30 seconds to toast them, I still wouldn’t consider that baking.
Plus, you don’t even have to toast them if you don’t want to, however toasting them makes them glue into a lovely marshmallow layer of heaven.. yummy.
I utterly adore this recipe and all of my taste testers did as well. I was shocked by how quickly it disappeared after I had finished photographing it! I struggled photographing this one – it was such a hot day and everyone wanted me to hurry up so they could try it but hey, I still love it.
I seriously hope you guys like this – Enjoy!
No Bake S'mores Tart!
- 300 g digestive biscuits
- 125 g unsalted butter (melted)
- 300 ml heavy/double cream
- 125 g dark chocolate (chopped finely)
- 125 g milk chocolate (chopped finely)
- 50 g unsalted butter (cubed)
- 125 g mini marshmallows
- Blitz all of the biscuits to a fine crumb, and mix in the melted unsalted butter (I used a food processor).
- Press this into the sides and base of a 23cm Pie/Flan tin (mine was 3cm deep). It might be easier to use your hands and fingers for this! Make sure that the side parts are thick enough to hold the filling once removed from the tin.
- Refrigerate for now.
- Put all of your finely chopped milk and dark chocolate into a large bowl with the cubed unsalted butter.
- In a small pan, heat the double cream until just before boiling point. You will see it starting to bubble at the sides.
- Once hot, pour over the chocolate and butter and whisk until smooth! If the chocolate hasn’t fully melted by this point, heat it in the microwave in 10 second bursts, stiring every time - this will be quite runny.
- Once the mixture is smooth, pour onto the biscuit base.
- Tip on all of your mini marshmallows, so the top of the tart is covered in marshmallows.
- Leave to set in the tin for 3-4 hours, or overnight.
- Whilst still in the tin, CAREFULLY blowtorch the top of the marshmallows so they get the 's'mores' style, or you can very quickly and carefully broil under the grill on a lower setting - it really won't need long as the marshmallows brown quite quickly, and you don't want to completely melt the chocolate layer.
- Refrigerate again to cool it down once toasted.
- Carefully remove from the tin, and transfer to your favourite serving plate -serve with a dollop of cream, or on its own, or with even more marshmallows – yum!
- For this dessert I used the mini marshmallows that you can buy in the bakery isle of a supermarket - I find that mini ones are easier than larger ones as they need less grilling/torching time.
- This dessert will make a very indulgent chocolate tart without the marshmallows if you would rather not use them, but will loose the s'mores theme!
- You can easily double up the recipe to make a bigger & deeper pie – add another half of the base recipe (I.e. use 450g biscuits, and 200g butter) and double the filling recipe! Use a 25cmx5cm deep tart tin!
- This dessert will last in the fridge for 3 days, covered.
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