Chocolate Marshmallow Tart
September 4, 2019
Bahlsen Leibniz Biscuit Cookie Crust
1Adjust the oven rack to the 2nd level position and pre-heat the oven to 350ºF. Lightly spray the 14″ rectangular tart pan with baking spray and set aside.
2Using a food processor, pulverize the Bahlsen Leibniz Biscuit Cookies until they are fine crumbs. If large enough you can mix everything together within the food processor. If not, empty the biscuit crumbs into a medium size mixing bowl and add the sugar, vanilla extract, and melted butter. Using a spoon or spatula, mix everything together until the consistency is like a wet sand.
3Spoon the mixture into the tart pan and mold the crust into shape using your fingers. You can also use a spoon, angled spatula, or the bottom of a round measuring cup—whatever is easiest and will give you a relatively level bottom and sides.
4Place the tart pan in the oven and bake for 8-10 minutes at 350ºF.
5Remove and allow to cool completely. Place in the refrigerator and chill for 30 minutes before mixing and adding the chocolate pudding.
Chocolate Pudding Filling
1In a small bowl, add the pudding mix and milk and whisk together until nice and smooth. Pour into the chilled tart crust and place back in the refrigerator to chill for at least one hour.
1Using a microwave, heat the marshmallow crème in the container for no more than 10 seconds at 50% power. This step is to help spoon the crème into a piping bag, or spread with an angled spatula (if not piping the crème).
2Prepare a large piping bag with the piping tip of your choice and, working as quickly as possible, fill with the marshmallow crème and pipe on top of the chocolate pudding. Alternatively, if you’re not using a piping bag, spray an angled spatula with some baking spray and, working quickly, spread the marshmallow crème over top of the chocolate pudding.
3Place back into the refrigerator for at least 1 hour before pouring the chocolate ganache over the top.
1Place the semi-sweet chocolate chips into a medium size bowl. Set aside.
2Using a microwave-safe bowl or glass measuring cup, heat the heavy whipping cream for 45 seconds to 1 minute. Pour it over the chocolate chips, then it sit for 1-2 minutes covered.
3Stir until completely melted and smooth. The ganache should be the consistency of a thinner glue and it should be easy to pour over top of the marshmallow crème.
4If you find the ganache to be too thick, you can add a small amount of heated heavy cream to the mixture.
5When ready, spoon the ganache over top of the marshmallow crème. Carefully place it back in the refrigerator to chill until the chocolate has set (about 1 hour). Keep in the refrigerator until ready to serve. You can choose to keep the chocolate marshmallow tart within the tart pan or with the outer edge removed.