Chocolate Velvet Smores Tart
Butter Velvet
Recipe Information
1
serves:
N/A
prep time:
N/A
cook time:
medium
difficulty:
Ingredients:
For the Crust:
- 200 g finely crushed chocolate biscuits
- 50 g First Choice Butter, melted
For the Filing:
- 300 ml First Choice Chocolate Velvet
- 150 g marshmallows (use white ones preferable and mini ones if available)
- 150 g dark chocolate, chopped
- 250 ml fresh cream
For the topping:
- 4 egg whites
- 250 ml sugar
- 1 ml cream of tartar
- pinch of salt
- 5 ml vanilla extract
Preparation method:
Method:
Grease a 24 cm loose-bottomed pie dish very well.
For the Crust:
- Mix together the crushed biscuits and the melted butter.
- Spoon into the pie dish and press with a spoon to even out the biscuit crumbs on the bottom and sides of the pie dish.
- Place in the fridge for 30 minutes to firm up.
For the Filing:
- Combine the velvet, marshmallows and the chocolate in a small saucepan and place on low heat. Stir to dissolve completely. Cool to room temperature.
- Whip the cream and fold it into the cooled chocolate mixture.
- Spoon into the crust and set in the fridge for at least 4 hours or overnight.
For the Topping:
- Combine the egg whites, sugar, cream of tartar, salt and vanilla in a bowl and place on a saucepan with simmering water. The bottom of the bowl must NOT touch the water.
- Use an electric hand mixer and whisk the mixture for 7 minutes on high speed over the simmering water until the sugar has dissolved, the mixture is hot to the touch and you have stiff, glossy peaks of meringue.
- Remove the tart from the pie dish, place it on a serving plate and spread the mixture over the tart, occasionally lifting your spoon to create little decorative peaks.
- Use a blowtorch to scorch the meringue and dust with cocoa (optional).
- Store in the fridge for a day or two.