Pumpkin s’mores tarte

‘Tis the season! This pumpkin s’mores tarte has a base of biscoff biscuits, soft chocolate ganache, a layer of whipped pumpkin pie spice filling and gooey toasted marshmallows. My hope is that it resembles the components of a s’more: graham crackers, gooey molten chocolate and toasted marshmallows.

First, you make the biscoff cookie base. Then, you make the chocolate ganache and set it in the fridge. Next comes the whipped pumpkin pie spice filling which goes on top of the chocolate. After that, it’s up to you how you’d like to toast the marshmallows - I give you two different methods for gooey, toasted, golden marshmallows!

Ingredients:

Biscoff pie crust:

2 packages biscoff biscuits (64 biscuits)

170g salted butter, melted

Chocolate ganache:

280g 70% dark chocolate, rough chop

250g cream

50g butter, salted

Whipped pumpkin spice filling:

250g heavy whipping cream, chilled

113g cream cheese, softened to room temperature

4 tbsp biscoff spread, or ‘cookie butter’

120g brown sugar, or coconut sugar

1 tsp vanilla extract

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground ginger

1/8 tsp ground cloves

15-20 large marshmallows

Method: you’ll need a 9 inch tarte tin

Make the biscoff pie crust: preheat oven to 175C/350F. add biscuits to a high speed blender and blend until a coarse sand texture develops. You can also use a rolling pin to break them apart in a zip log bag. Add the blended biscuits to a mixing bowl and pour over melted butter. Mix to combine until evenly incorporated. Pour into a tarte tin and press down, up the sides and bottom to create a firm crust.

Bake in the oven for 10 mins on the middle rack. Turn off the oven, remove from the oven and let cool at room temperature.

Make the chocolate ganache: add chocolate to a mixing bowl. Pour cream into a small pan and bring to medium heat, just until hot but not boiling. Pour the cream over the chocolate and let it sit for 5 minutes. Then, mix to combine using a whisk. Once the chocolate has completely melted with no lumps, add butter and mix until the butter has melted. Once evenly combined, pour into the chocolate tarte shell and set in the fridge for at least 2 hours.

Make the whipped pumpkin spice filling: to a stand mixer or bowl with electric hand mixer, add cream and whip until stiff peaks form. Transfer to a bowl and place in the fridge to keep cold.

If using a stand mixer, clean out the bowl with soap and water. Dry off completely. Add cream cheese, biscoff, brown sugar, vanilla and spices. Whip using the paddle attachment until evenly combined. Add the whipped cream back in and on the lowest setting, gently mix to combine. Once fluffy and evenly mixed, transfer to the fridge.

Assemble: once you’re ready to assemble, dollop the whipped pumpkin spice filling over top the chocolate ganache tarte. Spread to the sides or keep it tall and fluffy!

For the marshmallows, you could either:

1. blow torch them. If you want the marshmallows toasted but firm, go for the blow torch.

or

2. toast them in the oven and transfer onto the tarte. If you want more gooey marshmallows, go for the oven method. To toast in oven, place marshmallows in an even layer on a baking paper lined sheet tray. Place on the middle rack in the oven heated to 150C/300F on the ‘broiler/grill’ setting. Watch them closely, it should only take a few minutes to soften and toast. Once gooey and golden, transfer onto the tarte using a spatula. Dig in straight away!