S’more Chocolate Tarts

posted by Elvin Willgrass, June 23, 2021

S’mores chocolate tarts! (Makes 8 mini tarts)

Biscuit Base

250g vegan, gluten free digestives

125g dairy free butter

1 tbsp golden syrup

Chocolate Pudding Filling 

130g caster sugar

20g cocoa or cacao powder

30g cornflour

600g plant milk (I use almond)

30g dairy free butter

1 tsp vanilla extract

1/4 tsp salt

40g dairy free chocolate

Marshmallow Topping

3 packs vegantic marshmallows

Method

1) Start by making the biscuit base. Heat oven to 170c. Crush the biscuits with a rolling pin until you get fine crumbs. Melt the butter and mix this and the golden syrup into the biscuit crumbs until combined. Grease the tart tins and press the biscuit mixture into each one. Bake for 8 minutes and then allow to cool.

2) To make the pudding whisk the sugar, cocoa, cornstarch and salt together in a pan. Then add the milk. Place the pan on a medium heat and bring to the simmer (takes around 5 minutes). The mixture will then start to thicken and become glossy, this will take around 3 more minutes. Remove from the heat and add in the butter, vanilla and chocolate. Place the pudding mixture in a bowl covered with cling film to stop a skin forming on top, and chill for a couple of hours in the fridge.

3) To assemble, pop out the tarts from their cases and fill each one with the pudding mixture. Then top with marshmallows! I used the vegantic marshmallows cut in half and arranged like a flower but you can decorate it however you want! I used a blow torch on the marshmallows for a few seconds to finish it but this is optional.

4) Serve and enjoy!

All the thanks to @alliescakery

https://www.instagram.com/alliescakery/