Step 1: Pre-grease your cake tin or line it with cling film
Step 3: using a heavy implement bash up the biscuits of choice
Step 4: when they are crumbs, use your fingers to combine them with 75g of the butter
Step 5: make sure the butter is fully mixed into the biscuits
Step 6: press the mixture into the bottom of your tin and smooth over with a spoon
Step 8: put a saucepan on a medium/low heat and add remaining 50g of butter, milk, the marshmallows and salt
Step 9: after a couple of minutes, when the marshmallows start to melt, add the broken up chocolate
Step 10: make sure not to heat the mixture too quickly
Step 11: stir as it melts to get a smooth texture
Step 12: if the mixture looks too thick to pour into the base add an extra 1-2 tbs of water, whilst the chocolate mixture is on the heat to thin it a little. Make sure not to add too much water or the tart will take longer to set.
Step 14: pour the chocolate mixture over the biscuit base
Step 15: put the torte into the fridge for 10-15 minutes before serving…
Step 17: a top tip: wash up your pan straight after using it. Marshmallows tend to take on the nature of cement when left too long after heating.