For the base
300g/10½oz bourbon cream biscuits
115g/4oz salted butter, cut into cubes
For the filling
350ml/12fl oz double cream
1 tsp vanilla bean paste
30g/1oz soft brown sugar
½ tsp instant coffee powder
400g/14oz 70% dark chocolate, broken into pieces
50g/1¾oz salted butter, cut into cubes
100g/3½oz mini marshmallows
whipped cream, to serve (optional)
Method
To make the base, place the biscuits in a food processor and blend to a fine crumb, then set aside. Put the butter into a large microwavable bowl and gently melt in the microwave (it should take 30–60 seconds).
Pour the biscuit crumb into the melted butter and stir well. Tip the buttery biscuit mixture into a 20cm/8in fluted loose-bottomed tart tin. Firmly and evenly press into the base and up the sides of the tin using the back of a spoon. Place in the fridge for at least 1 hour until firm.
To make the filling, add the cream, vanilla, sugar and coffee powder to a heavy-bottomed saucepan. Place over a low-medium heat and bring the cream just to the boil before turning off the heat. Add the chocolate and butter to the pan, then allow the pan to sit for 2–3 minutes until the butter and chocolate have melted into the hot cream. Stir slowly but thoroughly until a thick ganache forms. Set aside for 5 minutes to cool slightly…
