I have been having s’more fantasies for a few days, so I decided to make a s’more pie/slice thingamajig. I’d seen a few variations online and thought I’d give it a try.
Brooklyn can’t have gluten, so I needed to come up with a gluten free variety that I could make from scratch.
First off, preheat your oven on bake and 180′/350f
1c gf flour
1/2 c brown sugar
1t vanilla essence
2-3T almond meal
125g butter – melted
Mix all of that together and press into a pie dish or square pan. Bake for 15 minutes.
Creamy chocolate centre
280g dark chocolate, either cooking melts or a block of chocolate
warm the cream and milk over a med-low heat, add the salt and chocolate and stir until melted. Remove from heat, stir for 2 minutes then quickly beat in the three eggs.
Pour into the base and bake for around 15-20 mins, until the chocolate is no longer runny. When you touch the chocolate it will feel like set jelly.
Switch the oven from bake to grill
Big bag of marshmallows – you don’t want to use things like Pascall’s marshmallows because they will just melt then go hard like caramel. Go for brands like Mr Mallow.
Lay the marshmallows side by side on top of the chocolate and pop un the oven to grill, until the tops start to brown. Keep an eye on them, it only takes 2-3 minutes.
Welcome to Heaven
You can chill it in the fridge and it keeps well, but its best if you heat chilled portions in the microwave for 10 seconds to get the marshmallow to start melting again.