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Juliet Sear's bonfire night s'mores tart

Juliet Sear’s in the kitchen with a treat you won’t be able to resist - her moreish s’mores tart.

Perfect for Bonfire night, a silky-smooth chocolate ganache hides beneath a layer of gooey toasted marshmallows - sure to be a crowd pleaser at the fireworks!

S'mores pie

Serves approximately 10- 12

Use a 9 inch round non-springform tin, greased and side lined

Note - If using a spring form tin, leave it to stand in the tin for 15 minutes, then remove the ring and chill before taking it off the base


For the biscuit base

200g digestive biscuits

½ tsp cinnamon

6og melted butter

For the sponge

125 g plain 70% chocolate

150g light Muscovado sugar

125g soft salted butter

2 medium free-range eggs plus 2 yolks (save the whites for the topping) 

100g soured cream

2tsp vanilla extract or paste

150g self-raising flour

25g cocoa powder

For the topping - (if you feel like cheating you can just use shop bought items below and top and torch)

12 tbsp (approx.) marshmallow fluff if cheating or

12 white vegan marshmallows, or marshmallow of your choice

For the Swiss Meringue 

3 medium egg whites 

150g caster sugar


1. To make the biscuit base, in a small food processor, whizz the biscuits and cinnamon up to a fine crumb. Pop the biscuit crumb into a bowl and stir in the melted butter. Tip the biscuit into the lined tin, tap to distribute evenly, then press down with your palm to compact it on the base, allowing some extra to push up the side of the tin. Place in the fridge to chill while you make the sponge.

2. Preheat the oven to 170 ºC.

3. For the sponge, melt the chocolate, sugar and butter together in a medium sized microwave safe bowl, in a microwave, on a medium heat for 1 minute at a time, stirring at each interval until all melted together. Cool slightly. 

4. Whisk the eggs, sour cream and vanilla extract together in a small bowl.

5. In another small bowl, mix together the flour and cocoa powder with a spoon.

6. Add the egg mixture to the chocolate mixture and stir well. Fold in the flour mixture until just incorporated. Spoon the batter into the tin and flatten over the top. 

7. Bake for 20-25 mins until just set, the cake should still have a slight wobble - the secret to a good chocolate cake is to slightly under bake it. The knife should come out a little fudgy but not wet when it’s cooked. Leave to cool in the tin for 15 mins then turn out onto a rack and carefully turn over onto its base by using another wire rack to flip it over.

8. Once cooled completely, make the Swiss meringue by whisking together the egg whites and sugar over a bain-marie until it reaches 72C on a sugar thermometer. Pipe the meringue over the top of the cake in lots of small peaks. Alternatively place on the marshmallows, otherwise, spread over the marshmallow fluff and flick up to create the peaks. 

9. To finish, carefully blowtorch until just scorched and starting to soften. For the full bonfire effect, you could place a sparkler on top (taking extreme care!).

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