Little s-more pies

MAKES 12 PREP + COOK TIME 1 HOUR 45 MINS

300ml thickened cream

100ml milk

120g milk chocolate, finely chopped 120g dark chocolate, finely chopped 1 tablespoon brown sugar 1 tablespoon malted milk powder 3 egg yolks

OAT PASTRY

½ cup (80g) wholemeal flour

½ cup (75g) plain flour

½ cup (45g) rolled oats

¼ cup (40g) brown sugar 1 tablespoon malted milk powder 125g cold butter, chopped

1 egg

MARSHMALLOW

1 cup (220g) caster sugar 2 teaspoons liquid glucose

2 egg whites

2 tablespoons brown sugar 4 titanium-strength gelatine leaves, softened in cold water for 5 minutes

1 OAT PASTRY Process flours, rolled oats, sugar, malt and 1½ teaspoons sea salt flakes in a food processor until smooth. Add butter, pulse until fine crumbs form, then add egg and pulse until combined . Turn onto a lightly floured surface and bring together with the heel of your hand. Form into a disc, wrap in plastic wrap and refrigerate for 1 hour.

2 Preheat the oven to 190°C (170°C fan-forced). Take pastry out of fridge and stand at room temperature for 5 minutes, until soft enough to cut. Cut pastry into 12 even pieces. Working with one piece at a time, roll out on a lightly floured work surface to 3mm thick and line the base and sides of

12 x 3cm deep, 8.5cm-diameter scalloped tart tin. Trim excess pastry and place on an oven tray. Repeat with remaining pastry pieces, prick the bases with a fork and refrigerate for 30 minutes to rest.

3 Line pastry cases with foil or baking paper and pastry weights (or dried beans or rice) and bake for 10 minutes, until light golden on the edges. Remove paper and weights and bake for 5 minutes, until crisp and golden. Reduce oven to 160°C (140°C fan-forced).

4 Meanwhile, bring cream and milk just to the boil in a saucepan over medium-high heat. Remove from the heat, add chocolates, sugar and malt; stand for 5 minutes. Whisk until smooth and combined. Whisk in egg yolks to combine, then pour into pastry cases and bake for 15 minutes until set with a slight wobble in the centre.

Set aside to cool to room temperature.

5 MARSHMALLOW Stir ¾ cup (165g) caster sugar, glucose and 125ml water in a small saucepan over medium-high heat to dissolve and brush down the sides of the pan with a wet pastry brush to remove sugar crystals. Bring to the boil and cook for 4 minutes until syrup reaches 118°C on a sugar thermometer (continue cooking the syrup). Once the syrup reaches temperature, begin whisking the egg whites and a pinch of salt in an electric mixer until soft peaks form. Gradually add remaining caster sugar to egg white, whisk until glossy, then gradually whisk in rapadura sugar to combine. When the syrup reaches 127°C, remove from the heat. Squeeze excess water from gelatine, add to syrup and swirl to combine. With the mixer on low speed, gradually pour a thin stream of hot sugar syrup down the side of the bowl into the meringue. Once all the syrup has been added, whisk on medium speed for 10 minutes, until thick and cooled to room temperature. Transfer to a disposable piping bag (no nozzle), then cut off the tip of the bag so you have a 1.5cm opening.

6 Pipe peaks of marshmallow onto each tart, then scorch with a blowtorch. Not suitable to freeze or microwave.