For the crust:
150g BAKERS® Good Morning Breakfast Biscuits – Milk & Cereals
150g BAKERS® Good Morning Breakfast Biscuits – Chocolate
150ml melted butter
For the filling:
6 Tbs flour
4 Tbs cocoa powder
150ml castor sugar
3 cups milk
1 Tbs butter
50g dark chocolate, chopped
12 white marshmallows, sliced into thirds
Crush biscuits till fine in a food processor, set aside two tablespoons of crushed biscuits for decoration.
Pour in melted butter and mix until combined.
Place biscuit mixture into a fluted loose-bottomed tart tin and press firmly with the back of a spoon until a flat base is formed. Allow to set in the fridge for 30mins.
In a bowl, combine flour, cocoa powder and sugar then whisk in enough cold milk to form a smooth paste.
Heat the remaining water in a pot, then slowly pour it into the cocoa mixture.
Return the mixture to the pot, then cook over low heat, while continuously stirring, until mixture thickens.
Cook for a minute.
Remove from the heat, then stir in the butter and the chocolate.
Pour into the biscuit base, then arrange the marshmallows onto tart, leave to cool completely at room temperature before placing into a fridge to set.
Before serving, use a blowtorch or place under a hot grill to melt and brown the marshmallows (this is optional, you can also serve the tart as is).
Sprinkle with the reserved biscuit crumbs on top.