If you have a sweet tooth you’ll love this. The dark chocolate ganache does cut through the sweetness somewhat, though you could make it with milk chocolate if you like.
1 ¼ cups crushed digestive biscuits
5 Tbsp of butter, melted
3 Tbsp of butter
¼ tsp of cinnamon
pinch of salt
1/3 cup of marshmallow fluff
½ large bag marshmallows, halved
5 ¼ oz dark chocolate, chopped
1 tablespoon milk
chocolate stars, mini M&M’s or sweets of your liking
Preheat oven to 175C/gas 4.
Line a flan tin with baking parchment. I used a 7” tin but you could use 8” if you wanted
In a bowl, combine the crushed digestive biscuits, melted butter, cinnamon and salt. Press the mixture into the flan tin, and bake for 4-5 minutes.
Using a fork, poke small holes into the crust. This allows the pockets of air created from applying high heat to the liquid butter to escape. The holes keep the crust from bubbling. Rotate the pan, and bake for 4-5 more minutes. Remove from the oven.
Turn your grill on to high, move the rack to the top. Spoon the marshmallow fluff into the crust. Arrange the large marshmallow halves (cut side down) into the dish over the fluff.
Place the tart into the grill for about 10 minutes, keep a close eye on it, you don’t want the marshmallows to burn!
Put the chocolate, 3 Tbsp of butter and milk into a heatproof dish over a pan of boiling water, stirring now and then to mix it well together.
Leave to cool for 10-15 minutes, while cooling it will start to set slightly, spread over the top of the tart and sprinkle with stars/mini sweets.
Place in the fridge untill ready to serve.