TARTE A' LA COCOA & S'MORE

Do you love marshmallows? Try this delicious Tarte à la Cocoa & S'more

It takes about an hour to an hour and a half to make but as it is a no-bake recipe it can be made a day or two in advance, taking the stress out of prep time.

The biscuit base and the toasted marshmallow top blends beautifully to create a delicious S’more slice. Keep it at room temperature for when you’re ready to serve. Don’t forget to top with fresh sliced strawberries, raspberries or add a freshly-squeezed lemon to the marshmallow mixture for an extra fruity twist. Send us your Tarte à la Cocoa S'more pics and we will post them on our social media or tag us on Instagram Decanterathome. 

Recipe

Biscuit base

  • 250g digestive biscuits
  • 90g unsalted butter 
  • Marshmallow Topping
  • 500g caster sugar
  • 200g glucose syrup
  • 100ml water
  • 50g gelatine powder
  • 5ml vanilla essence

Preparing the biscuit base

Lay a clean tea towel onto a kitchen surface. Place the digestive biscuits on one half of the tea towel and fold the other half of the tea towel over to cover the biscuits. Using a rolling pin, mash up the biscuits until they have reduced to crumbs. Measure out the butter into a saucepan and gently heat until it has completely melted. Turn off the heat. Add the digestive crumbs and mix with the butter until completely absorbed. 

Place the biscuit base onto a lightly buttered pie dish and press it in firmly until it has completely covered the base as evenly as possible. Cool in the fridge.

Creating your marshmallow

Put the gelatine powder into a free-standing mixer. Add 100ml cold water and leave to stand for 10 minutes. 

Meanwhile, put the caster sugar, glucose syrup and water into a large saucepan and warm on a medium heat. Stir the sugar with a wooden spoon until it fully dissolves. Using a sugar thermometer, allow the sugars to come to the boil and reach a temperature of 120 degrees centigrade. Allow to cool for 10 minutes.  

Slowly and carefully add the liquid sugar to the gelatine in the free-standing mixer and begin to stir. Increase the speed to medium and continue until the mixture thickens to a meringue-like consistency. Add vanilla essence. The mixture will need a dash of water from time to time to loosen it. It should resemble whipped egg whites and be stiff enough to form peaks when the whisk is pulled through the mixture.

After a further 5 minutes of mixing, pour the marshmallow onto the biscuit base, smoothing with a spoon. Allow to cool at room temperature for approx 2 hours. Just before serving, carefully take a blow-torch and gently heat the marshmallow surface all over until it has turned a delicious golden-brown colour. Slice to serve.

Add fresh berries or poached pears to serve or try adding the juice of one lemon to the marshmallow mixture instead of some of the water (and hold back on the vanilla) for a delicious zesty marshmallow flavour. 

Bon appétit!