The lovely Natasha sent me this recipe (she knows me too well) and I thought I would try it for dessert the other night as my best friend is coming over.
This was surprisingly easy and fairly straightforward.
The recipe calls for 200g Tim Tim’s for the crust. I used a 22 spring form pan and there is no way I could have gotten a crust from just 200g so I have tweaked the base slightly. You don’t have to use Tim Tams. Plain chocolate biscuits would be fine.
I’ve used milk chocolate here as my partner doesn’t like dark. Dark will give you a richer dessert.
I found this a little gritty so I think it’s important to use good quality chocolate and if possible marshmallows without the powder coating. However the original recipe does call for mini marshmallows that has this coating.
Original recipe can be found here: http://today.ninemsn.com.au/foodandwine/recipes/8784591/hot-chocolate-and-marshmallow-tart-with-a-tim-tam-crust
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Hot Chocolate Marshmallow Tart with Tim Tam Crust
Ingredients
Scale
- 200g original Tim Tams
- 250g plain chocolate biscuits
- 110g butter
- 210g full cream milk
- 150g marshmallows, chopped (Powderless marshmallows if possible)
- 150g good quality milk or dark cooking chocolate
- 300g whipping cream
Instructions
- Line the base of a 22cm springform tin with baking paper.
- Place biscuits and butter into tmx.
- Blitz on speed 6 until a soft dough forms.
- Pour into tin and use your fingers to form a crust. Ensure the crust goes up the side of the pan. Approximately 2cm.
- Place marshmallows, milk and chocolate into bowl. Set time to 4 mins, speed 2, 100 degrees. You want this completely melted.
- Pour into a bowl or jug and set aside to cool for 10 minutes.
- Meanwhile clean the thermomix out. Wash with hot soapy water but then run it through cold water. You want the bowl cold before the next stage (I learnt the hard way!)
- Make sure you bowl is clean, dry and cool. Add butterfly attachment.
- Add cream. Whisk on speed 4 until soft peaks form. Approximately 30-45 seconds. Just keep an eye on it.
- Once done turn the speed down to 2 and slowly drizzle in the slightly cooled chocolate marshmellow mix. Mix until combined and smooth. Turn the speed up slightly towards the end if needed.
- Pour into base.
- Let set for 6-8 hours or overnight.
- Use a hot knife to cut.
Notes
- I piped mine with melted white chocolate on top however I don’t recommend this as it cracked when cutting and didn’t look the best.
Nutrition
- Serving Size: 8
