Chocolate Tart with Toasted Marshmallow
Chocolate Tart with Toasted Marshmallow
Ingredients
For the Chocolate Cookie Crust
- 1 1/2 cups chocolate cookie crumbs, from about 20 chocolate sandwich cookies, crushed
- 1/4 cup unsalted butter, melted
For the Chocolate Filling
- 1 1/4 cups heavy cream
- 1/4 cup granulated sugar
- 3 large egg yolks
- 1 cup dark chocolate chips, or callets
- 2 tablespoons unsalted butter, cut into small pieces
- 1/2 teaspoon vanilla extract
For the Toasted Marshmallow Topping
- 7 ounces marshmallow fluff, or homemade meringue
Instructions
- 1
Preheat oven to 350°F (175°C). In a medium bowl, combine the chocolate cookie crumbs and melted butter. Mix until the crumbs are evenly moistened.
⏱️ 5 min•🌡️ 350
- 2
Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch fluted tart pan with a removable bottom. Bake for 8-10 minutes, or until lightly fragrant. Remove from oven and let cool completely on a wire rack.
⏱️ 15 min•🌡️ 350
- 3
While the crust cools, prepare the chocolate filling. In a small saucepan, whisk together the heavy cream, granulated sugar, and egg yolks until well combined.
⏱️ 3 min
- 4
Place the saucepan over medium-low heat. Cook, whisking constantly, until the mixture thickens to a custard-like consistency that coats the back of a spoon (it should reach about 170-175°F / 77-79°C). Do not boil.
⏱️ 7 min
- 5
Remove the saucepan from the heat. Place the dark chocolate chips in a medium heatproof bowl. Pour the hot custard mixture over the chocolate chips. Add the small pieces of unsalted butter and vanilla extract.
⏱️ 2 min
- 6
Let the mixture sit for 2-3 minutes to allow the chocolate and butter to melt. Then, whisk gently until the chocolate and butter are fully incorporated and the filling is smooth and glossy.
⏱️ 5 min
- 7
Pour the chocolate filling into the cooled tart crust. Gently tap the tart pan on the counter a few times to release any air bubbles and ensure an even surface.
⏱️ 2 min
- 8
Refrigerate the tart for at least 2 hours, or until the chocolate filling is set.
⏱️ 120 min
- 9
Once the tart is set, carefully remove it from the tart pan. Spoon the marshmallow fluff generously over the chocolate filling. Use an offset spatula or the back of a spoon to spread and create decorative swirls.
⏱️ 5 min
- 10
Using a kitchen blow torch, carefully toast the marshmallow topping until it is beautifully browned and caramelized in spots. Be careful not to burn it.
⏱️ 3 min
- 11
Slice and serve immediately for the best toasted marshmallow experience.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Tart with Toasted Marshmallow
For the Chocolate Cookie Crust
- 1 1/2 cups chocolate cookie crumbs, from about 20 chocolate sandwich cookies, crushed
- 1/4 cup unsalted butter, melted
For the Chocolate Filling
- 1 1/4 cups heavy cream
- 1/4 cup granulated sugar
- 3 large egg yolks
- 1 cup dark chocolate chips, or callets
- 2 tablespoons unsalted butter, cut into small pieces
- 1/2 teaspoon vanilla extract
For the Toasted Marshmallow Topping
- 7 ounces marshmallow fluff, or homemade meringue
Instructions
- 1
Preheat oven to 350°F (175°C). In a medium bowl, combine the chocolate cookie crumbs and melted butter. Mix until the crumbs are evenly moistened.
⏱️ 5 min•🌡️ 350 - 2
Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch fluted tart pan with a removable bottom. Bake for 8-10 minutes, or until lightly fragrant. Remove from oven and let cool completely on a wire rack.
⏱️ 15 min•🌡️ 350 - 3
While the crust cools, prepare the chocolate filling. In a small saucepan, whisk together the heavy cream, granulated sugar, and egg yolks until well combined.
⏱️ 3 min - 4
Place the saucepan over medium-low heat. Cook, whisking constantly, until the mixture thickens to a custard-like consistency that coats the back of a spoon (it should reach about 170-175°F / 77-79°C). Do not boil.
⏱️ 7 min - 5
Remove the saucepan from the heat. Place the dark chocolate chips in a medium heatproof bowl. Pour the hot custard mixture over the chocolate chips. Add the small pieces of unsalted butter and vanilla extract.
⏱️ 2 min - 6
Let the mixture sit for 2-3 minutes to allow the chocolate and butter to melt. Then, whisk gently until the chocolate and butter are fully incorporated and the filling is smooth and glossy.
⏱️ 5 min - 7
Pour the chocolate filling into the cooled tart crust. Gently tap the tart pan on the counter a few times to release any air bubbles and ensure an even surface.
⏱️ 2 min - 8
Refrigerate the tart for at least 2 hours, or until the chocolate filling is set.
⏱️ 120 min - 9
Once the tart is set, carefully remove it from the tart pan. Spoon the marshmallow fluff generously over the chocolate filling. Use an offset spatula or the back of a spoon to spread and create decorative swirls.
⏱️ 5 min - 10
Using a kitchen blow torch, carefully toast the marshmallow topping until it is beautifully browned and caramelized in spots. Be careful not to burn it.
⏱️ 3 min - 11
Slice and serve immediately for the best toasted marshmallow experience.
⏱️ 1 min