Hot chocolate tart in 10 minutes!

All the comfort and indulgence of a warming winter hot chocolate, but transformed into a delicious dessert! This chocolate tart is rich, creamy and wonderfully decadent, with a smooth chocolate filling nestled inside a crisp pastry case and finished with a generous topping of toasted marshmallows. The marshmallows add that classic hot chocolate touch, bringing a little extra sweetness and a beautifully toasted finish to every bite. It's a real treat for the chocolate lovers in your life and the perfect dessert to serve when you're looking to impress!

Now that winter is here, the days are getting shorter, the temperatures are dropping and there's nothing better than finding a little comfort in something delicious. When it's cold and miserable outside, this hot chocolate-inspired tart is just the thing to brighten up those winter days. Think cosy evenings, warming drinks and indulgent desserts shared with family and friends. It's everything you love about a mug of hot chocolate, brought together in one irresistible dessert. Whether you're making it for a weekend treat, a dinner party or simply because you're craving something chocolatey, this is a recipe you'll want to make all winter long!

This recipe only takes 15 minutes to prepare and 10 minutes cooking time, but they are even more delicious if you allow time overnight for this delicious tart to set! 

Equipment: You will need a 20cm/8in fluted loose-bottomed tart tin for this recipe.

Hot chocolate tart- ingredient list! 

Ingredients for the tart base- 
Bourbon cream biscuits, 300g/10½oz
115g/4oz of cubed salted butter

Ingredients for the hot chocolate filling- 
Double cream, 350ml/12fl ounce
One teaspoon of vanilla bean paste
Soft brown sugar, 30g/1oz
Half a teaspoon of instant coffee powder
14 oz/400g 70% broken-up dark chocolate
50g/1½oz pieces of salted butter
100g/3½oz small marshmallows with whipped cream, if desired

Hot chocolate tart- step by step instruction guide!

Step 1
Blend the biscuits into a fine crumb in a food processor to create the foundation, then leave aside. Place the butter in a big basin that can be microwaved, then slowly melt it in the microwave for 30 to 60 seconds. Stir well after adding the biscuit crumb to the melted butter. Fill a 20cm/8in fluted, loose-bottomed tart pan with the buttery biscuit mixture. Using the back of a spoon, firmly and evenly push into the tin's base and up its sides. Refrigerate until hard, at least one hour.

Step 2
To prepare the filling, place the cream, vanilla, sugar and coffee powder into a heavy-based saucepan. Heat gently over a low-medium heat until the cream is just beginning to boil, then remove from the heat. Add the chocolate and butter, leaving everything to sit for 2–3 minutes to allow the residual heat to melt them into the cream. Slowly stir until everything is fully combined and you have a smooth, thick ganache. Leave to cool slightly for around 5 minutes.

Step 3
Remove the chilled biscuit base from the fridge and carefully pour the chocolate ganache over the top, taking your time to ensure it reaches all the edges and forms a nice, even layer. You can gently tilt the tin to help spread the filling if needed. Once you're happy with the surface, carefully transfer the tart back into the fridge and leave to chill for at least 4 hours, although I would recommend leaving it overnight if you have the time. This will give the chocolate filling plenty of time to firm up and set properly, making it much easier to slice and decorate later. It's important that the ganache is completely set before moving on to the next step, so try not to rush this part!

Step 4
Once the tart has fully cooled and the chocolate filling is completely set, carefully remove it from the fridge. Arrange the marshmallows over the top of the tart, piling them into a slight mound in the centre to create that lovely, generous hot chocolate topping. You can arrange them however you like, but try to cover most of the surface for plenty of marshmallow in every slice.

Step 5
Next, preheat your grill to a high setting. Once hot, carefully place the tart underneath the grill, making sure it sits on a shelf with enough distance from the grill elements to prevent the marshmallows from burning too quickly. Grill for around 30–60 seconds, keeping a close eye on them the whole time, until the marshmallows are lightly golden and beautifully toasted on top. You can serve the tart straight away if you prefer a softer, slightly gooey marshmallow topping. Alternatively, if you'd like neater slices, pop the tart back into the fridge for around 10 minutes to allow the topping to firm up slightly before cutting and serving. Either way, you'll have a deliciously rich chocolate tart topped with sweet, toasted marshmallows!

Step 6
Take the tart out of the fridge and leave it to sit at room temperature for a few minutes before serving. This will allow the chocolate filling to soften slightly, making it easier to slice and giving it a lovely creamy texture. Carefully cut into slices using a sharp knife and serve as it is, or add a generous dollop of freshly whipped cream for an extra indulgent touch. For the ultimate hot chocolate-inspired dessert, enjoy each slice with plenty of toasted marshmallow and creamy goodness. It's the perfect cosy winter treat!