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Method

1. To make the base, place the biscuits in a food processor and blend to a fine crumb, then set aside. Put the butter into a large microwavable bowl and gently melt in the microwave (it should take 30–60 seconds).

2. Pour the biscuit crumb into the melted butter and stir well. Tip the buttery biscuit mixture into a 20cm/8in fluted loose-bottomed tart tin. Firmly and evenly press into the base and up the sides of the tin using the back of a spoon. Place in the fridge for at least 1 hour until firm.

3. To make the filling, add the cream, vanilla, sugar and coffee powder to a heavy-bottomed saucepan. Place over a low-medium heat and bring the cream just to the boil before turning off the heat. Add the chocolate and butter to the pan, then allow the pan to sit for 2–3 minutes until the butter and chocolate have melted into the hot cream. Stir slowly but thoroughly until a thick ganache forms. Set aside for 5 minutes to cool slightly.

4. Remove the set biscuit base from the fridge and carefully pour the chocolate ganache on top. Carefully transfer back to the fridge to set for at least 4 hours, but ideally overnight – you want the tart completely set for the next step.

5. Once the tart is fully cooled and well set, remove from the fridge and top with the marshmallows, making them into a slight mound in the middle of the tart. Preheat the grill to high.

6. Place the tart under the hot grill (on a shelf not too close to the grill elements) for 30–60 seconds, just until the top marshmallows have browned. For a softer serve tart, serve straight away. But for a cleaner slice, place the tart back into the fridge for 10 minutes to reset the top of the tart.

7. Remove from the fridge and allow to come to room temperature for a few minutes. Cut into small slices and serve just as it is, or with some whipped cream for the ultimate hot chocolate experience.