Chocolate S’mores Tart

Method:

1. Crush the biscuits to a fine crumb, add the butter and mix until combined.
2. Press into the base of an 18 cm loose bottomed tin. Refrigerate until needed. 
3. Heat the cream until just begins to shimmer. Pour over the chocolate in a large pyrex bowl, stir until melted and smooth. Leave to cool.
4. Once cool stir through the mascarpone. Pile onto the base and refrigerate again.
5. In a large pyrex bowl mix the egg whites and sugar together.
6. Place the bowl over a pan of boiling water. Stir with a rubber spatula until the sugar has dissolved, continue heating and using a thermometer continue heating until it gets to 71c.
7. Remove the bowl from the heat and using an electric whisk beat for 8-10 minutes or until stiff glossy peaks form.
8. Pile onto the chocolate cream and using a hand held blow torch, or place under a hot grill for 30 seconds, lightly toast the meringue.