Ingredients:
For the crust
200 gr biscuits, crushed
120 gr butter, melted
For the filling:
180 gr heavy whipping cream
180 ml milk
250 gr semisweet chocolate, chopped
A pinch of salt
2 eggs
Half a bag of marshmallows (about 150 gr)
Instructions:
Preheat oven to 160 C.
Grease a 22 cm tart pan with a little butter.
In a bowl, mix together biscuits and melted butter. Press mixture into the prepared pan.
Bake for 5-8 minutes.
In a saucepan over medium-low heat, whisk together heavy whipping cream and milk until warm.
Add in chocolate and stir until completely melted and smooth.
Slowly add the whisked eggs and mix until smooth.
Pour the chocolate filling into the baked pie crust.
Bake for 15-20 minutes or until the chocolate filling is set.
Cut marshmallows in half.
Place marshmellow halves in concentric circles all over the top of the pie.
Using a blow torch lightly toast the marshmallows. You can also do this in the oven using the broiler.
Refrigerate for at least 2-3 hours before serving.
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