Chocolate Marshmallow Tart
Imagine a commingling of s’mores and chocolate fudge. Flaky crust, fudge-like filling, toasted marshmallow top. And you need just 4 ingredients!
I’m seriously floored by each slice of this magical tart
The chocolate filling firms up when it sets, creating a sumptuous, fudge-like middle. And those toasty marshmallow on top add equal parts sweet and nutty. And delightfully gooey too!
When you use a tart pan, you get those gorgeous rippled edges. And this requires no work on your part.
Don’t have a tart pan? No problem! You can also make this a “pie”; simply use a pie pan instead of a tart pan.
The filling is a simple blend of melted chocolate and sweetened condensed milk. It’s a quick-and-easy way to make a firm, fudgy filling for this tart.
The mini marshmallows toast up in just minutes! To get the marshmallows melty and caramelized, you just need a few minutes in the oven!
Chocolate Marshmallow Tart
Ingredients
- 1 refrigerated pie crust
- 14- ounce can sweetened condensed milk
- 2 cups semisweet chocolate chips
- 1 1/2 cups mini marshmallows
Equipment
Instructions
- Preheat the oven to 450 degrees.
- Press the pie crust into the bottom and up the sides of a removable-bottom tart pan. Prick the bottom of the crust all over with a fork.
- Bake for 10 to 12 minutes, until golden brown. Remove from the oven, reduce the oven temperature to 375 degrees and set aside.
- Melt the sweetened condensed milk and chocolate chips together in a medium saucepan over medium heat. When the mixture is smooth, pour it into the prepared tart crust and smooth the surface. Top the filling with the marshmallows and spread out in an even layer.
- Return the tart to the oven and bake for 3 to 4 minutes, until the marshmallows are golden.
- Cool before cutting into wedges.