Chocolate Tart with Toasted Marshmallow by @millsandbuns

30 min

8 servings

🍪

120 g

Oreos

🧈

50 g

Butter

🥛

240 ml

Cream

🍬

40 g

Caster sugar

🥚

34 g

Egg yolk

🍫

80 g

Chocolate

🍬

100 g

Marshmallow fluff

  1. Crush
    • Oreo cookies

    Crush 120 g Oreo cookies into fine crumbs.

  2. Combine
    • Oreo cookies
    • Butter

    Combine the crushed Oreo cookies with 40 g melted butter until all crumbs are evenly moistened.

  3. Press
    • Oreo cookies
    • Butter

    Press the crumb mixture firmly over the base and sides of the 7-inch tart pan.

  4. Refrigerate

    Refrigerate the crust until firm, about 15 minutes.

  5. Whisk
    • Heavy cream
    • Caster sugar
    • Egg yolks

    Whisk 240 ml heavy cream, 40 g caster sugar, and 2 egg yolks together in a saucepan.

  6. Heat
    • Heavy cream
    • Caster sugar
    • Egg yolks

    Heat the cream mixture over medium heat while whisking continuously.

  7. Cook
    • Heavy cream
    • Caster sugar
    • Egg yolks

    Cook until the custard thickens enough to coat the back of a spoon, about 8 to 10 minutes.

  8. Add
    • Dark chocolate
    • Butter

    Remove the saucepan from the heat and add 80 g dark chocolate plus 10 g butter.

  9. Whisk
    • Dark chocolate
    • Butter

    Whisk the custard until the chocolate and butter melt and the filling is completely smooth.

  10. Pour
    • Oreo cookies
    • Butter
    • Dark chocolate

    Pour the chocolate custard into the chilled Oreo crust and smooth the surface.

  11. Refrigerate

    Refrigerate the tart until the filling is set, for 60 to 120 minutes.

  12. Spread
    • Marshmallow fluff

    Spread about 100 g marshmallow fluff over the chilled tart.

  13. Serve
    • Marshmallow fluff

    Torch the marshmallow fluff until golden and lightly charred, then serve immediately.

Chocolate Tart with Toasted Marshmallow by @millsandbuns

30 min

8 servings

🍪

120 g

Oreos

🧈

50 g

Butter

🥛

240 ml

Cream

🍬

40 g

Caster sugar

🥚

34 g

Egg yolk

🍫

80 g

Chocolate

🍬

100 g

Marshmallow fluff

Preparation Steps

  1. Step 1/13

    Crush 120 g Oreo cookies into fine crumbs.

    🍪Oreo cookies
    🥣Mixing bowl

  2. Step 2/13

    Combine the crushed Oreo cookies with 40 g melted butter until all crumbs are evenly moistened.

    🍪Oreo cookies
    🧈Butter
    🥣Mixing bowl
    🥄Rubber spatula

  3. Step 3/13

    Press the crumb mixture firmly over the base and sides of the 7-inch tart pan.

    🍪Oreo cookies
    🧈Butter
    🍰7-inch tart pan

  4. Step 4/13

    Refrigerate the crust until firm, about 15 minutes.

    🍰7-inch tart pan

  5. Step 5/13

    Whisk 240 ml heavy cream, 40 g caster sugar, and 2 egg yolks together in a saucepan.

    🥛Heavy cream
    🍬Caster sugar
    🥚Egg yolks
    🍲Saucepan
    🥄Whisk

  6. Step 6/13

    Heat the cream mixture over medium heat while whisking continuously.

    🥛Heavy cream
    🍬Caster sugar
    🥚Egg yolks
    🍲Saucepan
    🥄Whisk

  7. Step 7/13

    Cook until the custard thickens enough to coat the back of a spoon, about 8 to 10 minutes.

    🥛Heavy cream
    🍬Caster sugar
    🥚Egg yolks
    🍲Saucepan
    🥄Whisk

  8. Step 8/13

    Remove the saucepan from the heat and add 80 g dark chocolate plus 10 g butter.

    🍫Dark chocolate
    🧈Butter
    🍲Saucepan
    🥄Rubber spatula

  9. Step 9/13

    Whisk the custard until the chocolate and butter melt and the filling is completely smooth.

    🍫Dark chocolate
    🧈Butter
    🍲Saucepan
    🥄Whisk

  10. Step 10/13

    Pour the chocolate custard into the chilled Oreo crust and smooth the surface.

    🍪Oreo cookies
    🧈Butter
    🍫Dark chocolate
    🍰7-inch tart pan
    🥄Rubber spatula

  11. Step 11/13

    Refrigerate the tart until the filling is set, for 60 to 120 minutes.

    🍰7-inch tart pan

  12. Step 12/13

    Spread about 100 g marshmallow fluff over the chilled tart.

    🍬Marshmallow fluff
    🍰7-inch tart pan
    🥄Rubber spatula

  13. Step 13/13

    Torch the marshmallow fluff until golden and lightly charred, then serve immediately.

    🍬Marshmallow fluff
    🍰7-inch tart pan

Composition

Ingredients

Types

Dairy, Sweeteners, Eggs, Confectionery

Ingredients

Oreos, Butter, Cream, Caster sugar, Egg yolk, Chocolate, Marshmallow fluff

Notes

Oreos (crushed), Butter (melted, for the crust), Marshmallow fluff (amount not given)

Allergens

Milk, Eggs

Dietetics

Dietary regimen

to inform

Calories

455 kcal

Macro nutrients

Protein: 5.2g, Carbohydrates: 43.5g, Sugars: 33.8g, Fat: 28.6g, Saturated fat: 16.5g, Fiber: 1.8g

Nutritional Information

Minerals

Calcium: 92mg, Iron: 2.1mg, Potassium: 205mg, Sodium: 205mg

Vitamins

Vitamin A: 255mcg, Vitamin D: 1.1mcg, Vitamin B12: 0.5mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

10 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

7-inch tart pan, Mixing bowl, Whisk, Rubber spatula, Saucepan, Measuring jug, Kitchen scale

Appliances

Refrigerator, Stove

Type

Type

Type Of Dish

Dessert

Occasions

Celebration, Dinner party, Holiday, Valentine's Day, Weekend baking

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

to inform

Geographic

to inform

Various

Aspect

Texture

Creamy, Smooth, Silky, Firm, Crumbly, Gooey, Fluffy

Flavors

Chocolatey, Sweet, Rich, Buttery, Toasty, Caramelized

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Do not leave out longer than 2 hours because the tart contains dairy and egg custard.,Keep away from direct sunlight and heat.), fridge : 3 days (Store covered in an airtight container.,Keep refrigerated at or below 4°C / 40°F.,For best marshmallow texture, torch immediately before serving.), freezer : 30 days (Freeze the tart without the marshmallow fluff when possible.,Wrap tightly in plastic wrap and place in an airtight container.,Thaw overnight in the refrigerator before topping and serving.)