Ingredients
Scale
- 24 chocolate sandwich cookies (like Oreos), finely crushed
- 5 tablespoons unsalted butter, melted
- 12 ounces semi-sweet chocolate chips or chopped chocolate
- 1 1/4 cups heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 cups large marshmallows (or 1 jar of marshmallow fluff for a swirl effect)
Instructions
- Preheat your oven to 350°F (175°C). In a medium bowl, combine the finely crushed chocolate cookie crumbs and the melted butter. Stir until the mixture resembles wet sand. Press the mixture firmly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Use the back of a measuring cup to ensure the crust is even and packed tightly.
- Place the tart pan on a baking sheet and bake for 8 to 10 minutes. This setting process ensures the crust stays crunchy and doesn’t crumble when sliced. Remove the pan from the oven and let it cool completely on a wire rack while you prepare the filling.
- Place the chocolate chips in a heat-proof glass bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it reach a rolling boil. Pour the hot cream over the chocolate and let it sit undisturbed for 5 minutes. Add the vanilla extract and a pinch of salt, then whisk gently starting from the center until the mixture is glossy and smooth.
- Pour the chocolate ganache into the cooled cookie crust. Smooth the top with a spatula. Place the tart in the refrigerator for at least 3 hours, or until the chocolate is firm and set. This patience is key to getting clean, beautiful slices later on.
- Once the tart is set, arrange the marshmallows over the top in an even layer. If you have a kitchen torch, carefully brown the marshmallows until they are golden and bubbly. If you do not have a torch, place the tart under the oven broiler for 30 to 60 seconds, watching it very closely to prevent burning. Serve immediately while the marshmallows are gooey.
- Cook Time: 40 minutes (plus chilling time)