S’MORES TART (gluten free option)

I’m back!

Now that summer is officially over, and I’ve finished my very needed break, I’ll be much more active.

For today, I want to share this s’mores tart which is amazing.

Ingredients:
Base:
265 g graham crackers (or digestive cookies) (if you go for the gluten free option remember to use gluten free cookies) (9.3 oz.)

140 g of butter (4.9 oz.)

Filling:
200 g of dark chocolate, chopped (7 oz.)

200 ml of heavy cream

Marshmallows (you’ll need a blowtorch)

First, prepare the base. Grind the cookies, melt the butter and mix. Cover the mold witch the dough and chill for 2 hours.

For the filling, put at low heat the cream and the chocolate until it’s melted.

Pour the chocolate into the base.

Place the marshmallows (feel free to add more than I did, they weren’t enough and I had to add more later).

Refrigerate for at least 2 hours.

Toast the marshmallows with a b blowtorch right before serving the tart.