Strawberry Smores Tart


  • 2 packs coconut biscuits
  • 150 grams melted butter
  • 500 grams chocolate
  • 250ml cream
  • 400 grams Früzo Strawberry
  • ¾ cup glucose syrup
  • 2/3 cup sugar
  • 1/3 cup water
  • 3 egg whites
  • 3 tablespoons sugar


  • Crush biscuits until fine, add melted butter and mix well
  • Press into desired tart shells and refrigerate until firm
  • In a bowl add chopped chocolate and cream
  • Microwave until completely melted and smooth, mixing regularly
  • Pour chocolate ganache into tart shells and allow to set in fridge
  • In a saucepan combine sugar, water and glucose over medium heat
  • Boil for 10 min
  • In a bowl whisk together egg whites until fluffy
  • Add 2 tablespoons of sugar and whisk until firm peaks form
  • Slowly add hot sugar into bowl whisking continuously
  • Whisk well
  • Puree strawberries and add slowly to mixture whilst whisking
  • Add dollops of marshmallow fluff on top of tart
  • Using a blow torch, torch the marshmallow

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