Inspired by camping trips eating toasted smores round the campfire, this toasted marshmallow and chocolate tart is a brilliant way of enjoying those delicious flavours, while you stay snug indoors.
This is a proper showstopper dessert, BUT it’s surprisingly simple to make and uses a mere 5 ingredients! Your guests will never guess as it looks so impressive, but you’ll find it very easy to make.
A caramelised, chewy coconut macaroon crust filled with smooth chocolate ganache. Then topped with mini marshmallows! It’s such a winning combo and I promise you you’ll be coming back to this dessert again and again.
My toasted marshmallow chocolate tart is naturally gluten free, as the base is made using shop-bought chocolate macaroons, rather than a pie crust. Simply blitzed, mixed with a little melted butter and then baked in the oven, they caramelise and taste utterly wonderful.
Equally, you’ll find the chocolate tart filling incredibly simple to make. I based it on a classic chocolate truffle/ganache recipe, mix chocolate butter and cream to create a smooth, rich chocolate centre. It can be made in a few minutes and then goes into the fridge to set for 2 hours.
As for those toasted marshmallows, again I use a shop bought variety and brulee them with a little cook’s blowtorch. This is a great little piece of kitchen kit to have (I often use mine to make cheese on toast without cranking up the grill haha!), and they can be picked up really cheap.
If you don’t have a blowtorch, you can leave the marshmallows untoasted. Alternatively a very short amount of time under the grill may do it (NOT tried and tested by me), but please watch the tart as you don’t want the chocolate to melt.
When serving, I tend to slice the tart quite thinly as it is very rich. A little goes a long way. If you have leftovers simply store them in the fridge and they will keep well for a few days. I was still eating ours after 5 days and it was perfect.
Try serving with a scoop of vanilla ice-cream, extra thick cream or strawberries and raspberries for a fruity flavour contrast. Or keep it casual and pack some slices in a tupperware for your next picnic. You could even cut it into little bite-sized squares as a storming sweet canape for your next party too.
However you decide to eat this yummy chocolate tart, I hope you’ll find all the details you need below. Along with some photos to help guide you. But if any questions come to mind, feel free to email me at email@example.com. I’ll be more than happy to answer them.
- 2.5 packets of Mrs Crimbles Big Choc Macaroons (approx 560g)
- 125g unsalted butter
- 500g chocolate (milk or dark depending on your preference)
- 360ml double cream
- 100g mini marhsmallows
- Roughly chop the macaroons and pop them into a blender. Blitz until they are a fine crumb and then mix with 50g melted unsalted butter.
- Press the macaroon butter mix into a 28cm loose bottom tart tin and bake for 10 mins at 180C (fan). Then set aside to cool.
- Finely chop the chocolate and remaining 75g unsalted butter and pop into a medium-sized bowl.
- Heat 360ml double cream in a saucepan over a low heat - when you start to see steam coming off the surface take it off the heat and pour over the chocolate and butter. Let it sit for 1 minute then whisk until you have a gorgeously glossy ganache. Pour into the cooled tart base and set in the fridge for 2 hours.
- When you are ready to serve, top the tart with the mini marshmallows and carefully brulee them with a cook's blowtorch. You'll want the blowtorch to be on a low flame setting, then you simply move it around in a circular motion above the marshmallows until they have toasted. If any catch alight simply blow out the flame and don't worry, this adds to the authentic campfires smores taste!
- Serve cut into slices (be sure to let any kids' portions cool, as those marshmallows can be really hot) and enjoy the best camping-inspired dessert everrrr!
For more dessert ideas, why not try some of my other gluten free recipes:
Enjoy the chocolate tart in the meantime! x