You'll definitely be wanting S'more..... I'll show myself out.
There is not a moment in my life where I don't go a day thinking about toasted marshmallows, which are quite possible the greatest thing invented and what better way to enjoy them than to pop them into a tart. If you are unsure what a S'more is, and there are a surprising amount of people in the U.K. that may not have encountered one before. A S'more are a treat usually eaten around a campfire, popular in the United States and Canada.
It's a graham cracker, topped with toasted marshmallow and chocolate, and sandwiched with another graham cracker on top. So I've taken this idea, and smushed it into a tart, and made it gluten free.
While I am yet to find gluten free Graham crackers (please let me know if you've seen some!) I found that using the digestive biscuits produced a similar taste. While they would be far too crumbly to make an actual S'more, the texture worked perfectly as a tart base. Using crushed biscuits and butter is actually my go-to base for tarts and cheesecakes. No fussing with GF pastry, and ready in about a quarter of the time - no baking needed.
Some special equipment you will need for this recipe is a tart case, electric beater, piping bag, and a blow torch. If you don't have a blow torch though, don't stress - you can place it under the grill instead (instructions below). If you don't have a piping bag, you can spoon the mixture on instead. But you will definitely need a tart case and electric beater!
I N G R E D I E N T S
175 grams gluten free disgestive biscuits
100 grams melted butter
100 grams dark chocolate
50 grams milk chocolate
1/2 teaspoon salt
1/2 tablespoon powdered gelatin
30 mls water
3 tbsp sugar
1 1/2 tbsp agave nectar
2 drops of vanilla extract
M E T H O D
Crush the biscuits to a fine crumb with your choice of method. I like to smash with the end rolling pin in a plastic bowl, another good way to do it is by putting the biscuits into a sealable plastic bag and then smashing them in there - very minimal mess.
Pour the melted butter into the crushed biscuits and mix until combined.
Press the mixture into a round tart tin, 20cm in diameter, making sure to press it onto the sides as evenly as possible.
Put base into the fridge to harden.
While the base is chilling, melt together both chocolates, butter, salt and double cream in a saucepan over a low heat.
Stir until everything combined and then remove from heat and let cool slightly.
Check on the tart base, if it feels pretty solid, remove it from the fridge and pour chocolate ganache into it. It should nearly reach the top. If the base hasn't solidified, keep it in the fridge for a bit longer before filling it with ganache, or else you might run the risk of the base melting and falling apart.
Put the filled tart back into the fridge.
Next we will make the marshmallow mixture. Place the water and gelatine in a saucepan and let it sit for 5 minutes while the gelatine blooms.
Put the saucepan over a low heat, add in the sugar and gently stir until everything has dissolved.
In a large bowl, add the agave and vanilla extract and then pour in saucepan mixture.
With and electric mixer, beat on medium for 5-7 minutes or until the marshmallow has formed stiff peaks.
Check on the tart, if the chocolate ganache has set then take it out of the fridge. If not, keep it in there until it's set.
Put the marshmallow mixture into a piping bag and pipe the marshmallow onto the chocolate ganache. You can do this in any pattern, but make sure it has peaks so that some of the marshmallow can toast and some will stay gooey! Let the marshmallow set for 30 minutes.
Using a blow torch, toast the top of the marshmallows. If you don't have a blow torch, you can pop the tart under the grill for 5 minute - watching it very carefully. If you are using the grill method, it's best that the tart has sit in the fridge for 30 minutes - 1 hour beforehand, so it doesn't all melt away in the oven.
Cut into 8 slices and enjoy! Best eaten at room temperature.