Chocolate Velvet Smores Tart
Grease a 24 cm loose-bottomed pie dish very well.
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.
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.
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.
Ingredients
Directions
Grease a 24 cm loose-bottomed pie dish very well.
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.
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.
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.