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. 