Chocolate, Orange Marshmallow Tart

Name: Chocolate, Orange Marshmallow Tart
Cook time: 10 min
Total time: 10 min
Yield: 10 serving
Ingredients: 300 gm Amaretti biscuits; 120 gm butter; 250 ml milk; 200 gm marshmallows; 40 ml instant coffee; 40 ml Cointreau liqueur; 10 gm orange zest; 150 ml cream; 150 gm dark chocolate; 50 gm dark chocolate; 50 gm almonds

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Cook Time
mins
Total Time
10 mins
Servings
10
Course
Dessert

Chocolate, Orange Marshmallow Tart

Iris Warren

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This is an easy dessert that can be made ahead and left in the fridge in an airtight container. The base is made with gluten free Amaretti biscuits.

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Ingredients

Servings

300 gm Amaretti biscuits traditional or gluten free the crunchy sugary kind
120 gm butter melted unsalted
250 ml milk 1 Aust cup
200 gm marshmallows white
40 ml instant coffee 2 tablespoons
40 ml Cointreau liqueur 2 tablespoons
10 gm orange zest very fine ,
150 ml cream thickened
150 gm dark chocolate (not milk chocolate its too sweet)
50 gm dark chocolate
50 gm almonds toasted slivered

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Instructions

Pre-heat the oven 170 C or 340 F. Use a tart case with a removable bottom. Round or square. mine was 28 cm x 20 cm or 11 inches x 8 inches approximately
Using a food processor whizz the amaretti biscuits till crushed and adding the melted butter mix till combined
Press into the base of your tart case over the bottom and up the sides.
Bake the tart case until golden and slightly puffed up. Approx 5- 10 minutes depending on the amaretti used (gluten free take longer to brown up).
Cool. I press ever so gently around the edges with a teaspoon where the crumbs have risen, making more room for filling. You must do this when it is hot or the crust will crack. Cool
Combine milk, marshmallows and orange zest in a saucepan over low heat. Stirring constantly till just melted then add the coffee and Cointreau and stir well. Set aside to cool a little.
In the meantime melt the first 150 gm dark chocolate in a bowl over a double boiler or in the microwave. Gently spread this chocolate over the base of the tart, no need for it to be perfect or spread right to the sides. Cool.
Pour the marshmallow filling into the tart case and chill for an hour or till set.
When you want to finish it, scatter with roasted nuts. Melt the remaining 50gm chocolate in a bowl and drizzle it over the tart with a spoon. Serve this with marshmallows if you like and chocolate or orange cream

Notes

You can make this tart vegan by replacing the butter with Vegan butter, the milk with non dairy milk and the cream with coconut cream. Use a non dairy chocolate to drizzle over the top.