Ingredients:
- 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
Directions:
- 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
