Holiday Hot Chocolate Tart: A Cozy Cocoa-Inspired Dessert with Toasted Marshmallows

1. Preheat oven to 350°F (175°C).
2. Mix cookie crumbs, melted butter, sugar (optional), and salt until evenly moistened.
3. Press firmly into a 9-inch tart pan (bottom and sides).
4. Bake for 8–10 minutes. Cool completely.

2) Make the hot chocolate filling

1. Place chopped chocolate in a heat-safe bowl.
2. In a saucepan, heat heavy cream, milk, cocoa powder, powdered sugar (optional), and salt over medium heat until hot and
   steaming (not boiling). Whisk to dissolve cocoa.
3. Pour hot cream mixture over chocolate and let sit 2 minutes.
4. Whisk until smooth and glossy. Stir in vanilla.
5. Pour filling into cooled crust. Tap pan gently to release air bubbles.
6. Chill for 4–6 hours (or overnight) until set.

3) Add the marshmallow topping

1. If using mini marshmallows: pile them over the tart in an even layer.
   If using fluff: spread gently with a lightly greased spatula.
2. Optional: fold whipped cream into fluff for a lighter, mousse-like topping.

4) Toast for the “hot chocolate” finish

1. Toast marshmallows with a kitchen torch until golden.
   If you don’t have a torch, broil 30–90 seconds (watch closely—it browns fast).
2. Add garnishes like crushed peppermint, sprinkles, or chocolate shavings.

Serving and Storage:

Slice with a sharp knife (wipe between cuts for clean slices). This tart is rich, so smaller slices go a long way.
It’s perfect with coffee, peppermint tea, or a glass of milk.

Storage:

• Refrigerate covered up to 4 days.
• For best look, toast marshmallows right before serving.

Freezing: Freeze the tart without marshmallow topping up to 1 month. Thaw overnight in the fridge and top
fresh.

Tips:

• Use quality chocolate: It’s the main flavor—good chocolate makes a big difference.
• Don’t boil the cream: Too hot can split or over-thicken the ganache.
• Cool crust completely: A warm crust can soften and lose crispness.
• Chill long enough: The tart needs time to set for clean slices.
• Watch the broiler: Marshmallows go from golden to burned quickly.

Variations:

• Peppermint hot chocolate tart: Add 1/2 tsp peppermint extract to filling and top with crushed candy canes.
• Salted caramel cocoa: Drizzle caramel on top and sprinkle flaky salt.
• Spiced hot chocolate: Add cinnamon and a pinch of cayenne for warmth.
• Mocha tart: Add 1 tsp espresso powder to the cream mixture.
• S’mores version: Use graham crust and add mini chocolate chips under the marshmallow layer.

Tips:

• Make-ahead win: Bake crust and fill the tart a day early; toast topping the day you serve.
• Extra smooth filling: Strain warm cream mixture before pouring over chocolate if cocoa clumps.
• Cutting tip: Warm knife under hot water, wipe dry, then slice for neat pieces.
• Holiday look: Add peppermint bits in the center only for a clean, pretty border.

Conclusion:

Holiday Hot Chocolate Tart is cozy winter dessert perfection—crisp cookie crust, silky chocolate filling, and toasted
marshmallows that make it feel like hot cocoa in slice form. It’s festive, make-ahead friendly, and guaranteed to impress
anyone who loves chocolate (which is basically everyone).

FAQ:

Can I make this tart without a tart pan?

Yes. Use a 9-inch pie dish. The slices may be slightly less “tart-like,” but it will taste the same.

What chocolate works best?

Semi-sweet is classic, but dark chocolate (60–70%) gives a richer, less sweet cocoa flavor.

Can I use marshmallow fluff instead of mini marshmallows?

Absolutely. Fluff spreads easily and toasts beautifully with a torch or broiler.

Why didn’t my filling set?

It likely needs more chilling time, or the chocolate-to-cream ratio was off. Chill overnight for best results.

Can I freeze it?

Yes—freeze without marshmallow topping. Add and toast marshmallows after thawing for the best texture and appearance.