Charlotte Emily
- Feb 1, 2021

Sticky S’mores Tart

Updated: Aug 23, 2021

STICKY S’MORES TART

With a nutty crust, gooey brownie and marshmallows throughout, this S’mores Tart is a must-make! With your favourite nuts in the base, biscuits between brownie layers and chocolate running all the way through, what’s not to like?

Despite the amount of chocolate and marshmallows, this actually isn’t overwhelmingly sweet. The nuts, particularly walnuts, balance the sweetness with a little bitterness – so you can have an even bigger slice!

I’m dedicating this tart to one of my bestest friends who gave me idea to make a tart and, let me say, I’m very glad she did!

Preparation : 40 minutes

Baking Time : 10 – 12 minutes

Ingredients

– For the Base –

• 80g Oats

• 75g Nuts (I used Walnuts, Almonds and Hazelnuts)

• 75g of your Favourite Biscuits

• 2 tbsp Coconut Oil, melted

• 6 tbsp Maple Syrup

• 2 tbsp Dairy-Free Butter, melted

– For the Brownie –

• 55g Aquafaba

• 50g Caster Sugar

• 15g Coconut Sugar

• 65g Plain Flour

• 30g Dairy-Free Butter

• 60g Chocolate, melted

• 10g Cacao Powder

• 1/4 tsp Baking Powder

• 2 tbsp Dairy-Free Milk

– For the Rest of the ‘Filling’ –

• 75g Vegan Marshmallows

• Handful of your Favourite Biscuits

• 50g Chocolate

• 30g Dairy-Free Butter

Method

– For the Base –

Grease your tin (I used a 28cm Tart Tin) and set it aside.
Place the oats, nuts and biscuits into a food processor to break them up (you don’t want the mixture to resemble breadcrumbs, you want it to be relatively chunky!)
Once you’re happy with the consistency, transfer from the food processor and into a bowl.
In a pan, melt the butter and coconut oil. Once melted, add into the dry mixture, along with the maple syrup.
Mix until combined and all the dry mixture is coated.
Tip the mixture into the greased tin and spread it around. Bring part of the mixture up the sides of the tin and make sure the base is covered. Press the mixture together to help it hold its shape (it will hold up the sides of the tin if preset hard enough).
Place the tart base into the fridge whilst you make the brownie mixture (for around 20 minutes).

– For the Brownie –

Preheat the oven to 180C fan.
In a pan, melt the chocolate and butter, then leave to one side.
In a mixing bowl, whisk the aquafaba until it starts to froth, for around 5 minutes (I use a standing mixer on a high speed with a whisk attachment).
Continue to whisk as you add the caster sugar, a little at a time and mix until the mixture becomes thick and glossy.
Carefully pour in the melted chocolate mixture and combine.
Once the wet mixture is combined, add in the coconut sugar, plain flour, cacao powder and baking powder, mixing well.
Take the tart base out of the fridge and pour 3/4 of the brownie mix onto the base. Spread it around to completely cover the base.
Add the milk into the remaining 1/4 of the brownie mixture and stir to combine (this will make the mix easier to pour over the marshmallows).

– For the Rest of the Assembly –

Start by breaking up the biscuits – I had both fine and chunky pieces (I also chopped up my marshmallows as they were quite large, but that’s optional).
Now its time to put it together! Place the marshmallows over the brownie layer, followed by 3/4 of the biscuits, spreading as evenly as possible.
Then pour the remaining brownie mixture over the top and let it settle, whilst you sprinkle the last 1/4 of the biscuits on top.
Place in the oven and bake for 10 – 12 minutes.
Once it’s out of the oven, leave it for around 5 minutes, so the base can harden enough to come out of the tin.
Whilst it’s cooling, melt the chocolate and butter in a pan. Then, when the tart is out of the tin, drizzle the melted chocolate over the top and enjoy!