Chocolate Tart

The "grown-up" version of our Mini Chocolate Tarts is so delicious no one will guess how quick and easy it is to make!


1 pack Genius Gluten Free Shortcrust Pastry

100g marshmallows

100g dark chocolate (replace with dairy free if required)

100ml double cream (replace with dairy free cream if required)


  • 20 mins prep, 15 mins cooking
  • Serves 8-10
  1. Heat oven to 180c

  2. Roll the pastry out evenly and use it to line a 24cm deep fill tart tin. Once the pastry has been gently pressed into the tin, cover it with greaseproof paper and fill the case with either baking beans or rice, this will stop it puffing up too much whilst it cooks. 

  3. Bake in the oven for 10 minutes, then carefully remove the rice/baking beans and greaseproof paper and finish off cooking for a further 5-6 minutes until the pastry is light golden brown. Allow to cool completely.

  4. To make the filling, melt the chocolate slowly in bowl placed over a pan of hot water. Once this has melted and cooled, stir the cream into it.

  5. In a medium sized pan gently melt the marshmallows over a low heat with a tablespoon of milk. Stir all the time and be careful they don’t burn. Mix the melted marshmallows into the cream and chocolate mix.

  6. Pour into your cooked and cooled pastry case. It will need a few hours to set. Delicious served with raspberries.