Ingredients
- 2 cups Chocolate sandwich cookie crumbs (about 24 cookies)
- 6 tablespoons Unsalted butter, melted
- 1 pinch Salt
- 9 ounces Semi-sweet chocolate chips or chopped chocolate
- 1 cup Heavy cream
- 1 teaspoon Vanilla extract
- 3 cups Large or mini marshmallows
Instructions
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Step 1: Prepare the Cookie Crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine the finely crushed chocolate cookie crumbs, melted butter, and a pinch of salt. Stir until the mixture resembles wet sand. Press the mixture firmly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Use the bottom of a flat measuring cup to ensure the crust is even and tightly packed. Bake for 10 minutes to set the crust, then remove from the oven and let it cool completely on a wire rack.
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Step 2: Make the Chocolate Ganache Filling
Place the chocolate chips in a heat-proof glass bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer—do not let it come to a rolling boil. Pour the hot cream directly over the chocolate and let it sit undisturbed for 5 minutes. Add the vanilla extract, then gently whisk the mixture starting from the center and moving outward until it is glossy and smooth. Pour the ganache into the cooled cookie crust. Smooth the top with a spatula and refrigerate for at least 2 hours, or until the filling is firm.
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Step 3: Add the Toasted Marshmallow Topping
Once the chocolate is set, arrange the marshmallows in a dense layer over the top of the ganache. To toast them, you can use a kitchen blowtorch for the best control. If you don’t have a torch, place the tart under the oven broiler for 1 to 2 minutes. Watch it constantly, as marshmallows can turn from golden to burnt in seconds. Once toasted, let the tart sit for 5 minutes before slicing. Serve immediately for the best texture.
- Cook Time: 35 minutes