Dark Rum Chocolate Tart Recipe
fresh charred caramel marshmallow
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Ingredients
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Crust
Filling
Marshmallow Topping
Method
Crust Preparation
- 1
Make the Crust
Preheat the oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, cocoa powder, sugar, and salt. Stir in melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom and up the sides of a 9-inch tart pan. Bake for 10 minutes, then set aside to cool.
Filling Preparation
- 2
Prepare the Filling
In a saucepan, bring heavy cream to a simmer over medium heat. Remove from heat and add chopped dark chocolate, stirring until melted and smooth. Stir in dark rum, sugar, eggs, and vanilla extract until fully combined. Pour the filling into the cooled crust.
- 3
Bake the Tart
Bake the tart in the oven for 25-30 minutes, or until the filling is set but slightly jiggly in the center. Remove from oven and let cool to room temperature.
Marshmallow Topping Preparation
- 4
- 5
Top the Tart
Spread the marshmallow mixture over the cooled chocolate filling. Use a kitchen torch to lightly char the top of the marshmallow for a toasted effect.
Final Steps
- 6
Serve
Allow the tart to chill in the refrigerator for at least 1 hour before serving. Slice and enjoy!
