Fudge tart with marshmallow chocolate filling

Ingredients for 1 servings:

• 200 g butter, in pieces, cold
• 250 g flour
• 100 g powdered sugar
• 100 g marshmallow(s), white
• 90 g cream
• 90 g sugar
• ¼ tsp salt
• 1 vanilla pod(s), including the pulp
• 250 g butter
• 180 g chocolate, 70% cocoa content
• 125 g pecans, finely chopped

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

Knead the dough ingredients. Roll out to the size of a springform pan with a diameter of approximately 25 cm, place in the pan, prick all over with a fork, and chill for 30 minutes. Preheat the oven to 180°C and bake the base for about 15-18 minutes until light brown. Let cool. Meanwhile, in a wider saucepan, melt the marshmallows, cream, sugar, salt, vanilla seeds, and butter, stirring well. Break the chocolate into pieces and melt them. Let cool slightly. Toast the pecans in a dry pan. Stir the nuts into the chocolate mixture. Spread over the cooled shortcrust pastry base and chill thoroughly in the refrigerator. The cake should also be served slightly chilled. Tip: Chopped walnuts or almonds can be used instead of the pecans. The tart also bakes well in a rectangular pan. You can then cut small chocolate bars with a warmed knife.