This is a shortcut way to a knockout tart using everyone’s favourite ingredients from the confectionary aisle. No baking, no dangers of splitting custards or fears of sinking pastry.
- 125 ml (½ cup) milk
- 150 g mini marshmallows
- 150 g dark chocolate (70 per cent cocoa solids)
- 300 g Tim Tams or other chocolate coated-cream-filled biscuits
- 70 g cold unsalted butter, chopped
- pinch of salt
- 300 ml thickened cream
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time: 5 hours
- Lightly grease a 22-23 cm tart tin with removable base. Line the base with baking paper.
- Place the milk, marshmallows and chocolate in a saucepan over medium-low heat. Cook, stirring occasionally until the marshmallows have melted. Remove from the heat and stir until mixture is thick, silky and smooth. Set aside to cool to room temperature.
- Meanwhile, place the chocolate biscuits, chopped butter and salt in a food processor and process until it starts to break down into a wet-sand-like consistency and clump together.
- Tip the crumb mixture into the lined tin and press into the base and sides with your fingers to form an even tart shell. You want to make sure that the edge is at least 5 mm thick. Refrigerate while you finish the filling.
- Using an electric stand mixer, whisk the cream until soft peaks form. Gradually whisk in the cooled marshmallow mixture until smooth and well combined. Pour the filling into the tart shell and spread it evenly. Refrigerate for at least 5 hours or until set.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Adam Liaw.