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Wagon Wheel Tart
Instructions
In a food processor, pulse biscuits until fine crumbs form. Tip into a large bowl. Stir in melted butter. Press firmly into base and sides of a 22cm, 3cm deep, loose-based tart pan. Chill.
Meanwhile, preheat oven to moderate, 180 degrees C.
Spread raspberry jam over base. Sprinkle over raspberries. Arrange marshmallows over raspberries.
Bake 4-5 minutes until marshmallows have spread slightly. Cool.
In a heatproof bowl, over saucepan of simmering water, melt broken chocolate and butter together, stir until smooth.
Pour over marshmallow, spreading evenly. Drag a skewer through chocolate in opposite directions to create a patterned top. Set at room temperature about 1 hour.
