Well its a cold and snowy start to the year here in the UK so finding a recipe to give you that hug and comfort was something I wanted to achieve this week
With the country in Lock down 3 we certainly need this 😳😳
So its time to give you sonthing that may give you a new skill…….vegan merigue marshmallow topping
Vegan / Eggless and gelatin Marshmallow doesn’t come cheap when shop bought , so I, giving you a easy version, using my trusty tin of leftover water from the tin of Chickpeas …..aka Aquafaba
This tart is all you could possibly need to make your desert dreams come true
You can use gluten free and vegan shop bought Digestive Biscuits, Graham Crackers or use my trusty recipe for digestive biscuits and make it all toally from scratch
https://clarescauldron.com/2019/06/08/the-intolerant-digestive-biscuit/
A layer of biscuit crumb , thick chocolate ganache and dreamy marshmallow topping ….. you cant get better than that !!!
This recipe once again has been adapted from Tessa Huff aka Style Sweet and her Icing on The Cake Book and a challenge in my baking group this month
Once again Tessa has kindly allowed me to share my mutilated recipe with you all🙊😍🙈
Only advise I give is to make your aquafaba sugar syrup the evening before and rest it in the fridge…it then whips up a dream
So lets crack on its really easy honest 😍😍😍😍
S'mores Chocolate Tart GF, DF V
Crunchy Base, Chocolate Centre and a Pillow of Vegan Meringue Topping
Aquafaba sugar syrup needs to be made the day before and stored in the fridge to thicken
Ingredients
- 240 g Digestive Biscuits or Grahams Crackers Gluten Free and Vegan or whatever is required
- 100 g Vegan Butter ( I used flora plant based unsalted )
- 4 tbsp Granulated Sugar
- 1/2 tsp Ground Cinnamon – – – – – – – The Ganache
- 320 g Chocolate ( I used Plamil Foods / So free check for GF V Properties )
- 80 ml Soy Milk ( Almond can be used if preferred )
- 50 g Vegan Butter (I used Flora Plant based unsalted ) ——— The Marshmallow Topping
- 150 ml Aquafaba ( two tins of chickpeas 400 g tins , bean juice strained off )
- 110 g Granulated White Sugar
- 110 g Icing / Confectioners Sugar
- 1/4 tsp Cream of Tartar
- 1/4 tsp Xanthan Gum
- 1 tsp Vanilla Extract ——–
Directions
- Pre heat your oven to 160 C fan / 175 C Standard / 350 F
- With a rolling pin or in a food processor take the digestives / graham crackers to a fine crumb
- Add them the cinnamon, and sugar and stir until evenly combined
- Melt the vegan butter in the microwave on ten second bursts or on the hob until liquefied do not boil
- Tip the mixture into the tart tin and starting with the sides and using a straight sided glass press the crumb to the sides on the tin and the bottom until evenly spread and packed nicely …..be patient !!
- Bake for 10 minutes
- Leave to cool on a wire rack before filling
- Place the Aquafaba and Granulated Sugar in a large pan
- Once it starts to boil, turn it down to where its not going to erupt ( it can that friend’s an expert 🙊) a light boil and boil for 4 minutes
- Take off the heat and cool, I do this is a sink of cold water…..but make sure you leave a spoon in it it can tip up 🙈🙈🙈
- Heat the milk and vegan butter in a microwave or pan until just before boil
- Break up the chocolate into small pieces
- Pour the milk mixture over the chocolate and leave for 30 seconds….stir until it starts to combine….it will look ‘off’ when you start keep stirring
- If it doesn’t all melt in zap in the microwave 5 second intervals until glossy. Or over a simmering pan of water with a well fitting bowl on the top on hob
- Leave the ganache to cool a little…10 minutes
- Poor into the tart case and leave to set in the fridge
- Whip the Aquafaba Sugar syrup with a balloon whisk on high speed for 4 minutes until its increased in volume
- In a bowl mix the Cream of tartar and xanthan gum with one tablespoon of the icing sugar
- Add to the Aquafaba mixture one teaspoon at a time whilst still whipping with the balloon
- Once the Aquafaba increases in stickiness and glossiness start adding the rest of the Icing sugar a tablespoon at a time , until the marshmallow is stiff and glossy
- Using a blowtorch, do your stuff 😂😂😂 ( can be dome under the grill/broiler ?? On high for a few seconds to brown )
- Serve and enjoy
- Will last in the fridge for 5 days covered….remove half an hour before serving.
Make the AQUAFABA SYRUP
It needs to be completely cold for the marshmallow frosting, I advise to leave in fridge overnight
THE GANACHE
MAKE THE MARSHMALLOW
So there you go, its really really a construction job
It went down so well in The Cauldron it didn’t last long , even the non intolerant one in the household couldn’t get enough, it was gone in two evenings !!!!
I can see this being rolled out quite a few times in the up and coming weeks !!
Lockdown Pants required 🙊🙊🙊
So best give you some more shots to wet your appetite a little more , and get you geared up to make this happen …..because I really know you want too 😜😜😜
So there you go I’m done for another week and hopefully we will have another date next Saturday with something fresh and new for you to try
I’m a little behind this week due to some side effects of my Covid vaccination, but all necessary for both my lupus health and my day job , so will russle up something hopefully when I’m feeling a little better
But no pain no gain on this one and I’m more than happy to be well off par
I’m desperate to get back in the kitchen that’s for sure
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Bye for now💜💜💜💜💜💜💜💜💜💜💜💜💜💜💜💜
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