Choccy Marshmallow Tarts

Chocolate Pastry

Ingredients:

100g Unsalted butter
70g icing sugar
35g Egg
1g salt
155g Plain flour
20g Cocoa powder
2g Baking powder

Method:

Cream butter and sugar, add the salt and egg and mix until combined. Add the dry ingredients and form a dough. Flatten and wrap, refrigerate for 1 hour. Roll out to 2mm thickness. Use a 10cm round cutter and line egg rings with the pastry. Refrigerate 1 hour. Prick the bases and bake at 160C for 12 minutes.

Brownie Filling

Ingredients:

100g Dark Chocolate (80%)
120g Unsalted Butter
10g Cocoa powder
180g Egg
1/2t vanilla extract
130g Brown Sugar
50g Plain Flour

Method:

Combine dark chocolate, butter and cocoa powder together in a microwave safe bowl and heat in 20 second bursts, stirring until melted. Whisk in the egg, sugar and vanilla. Fold through the flour then pour into baked tart shells. Bake at 160C for 12 minutes.

Marshmallow Fluff

Ingredients:

8g (4) Gelatine leaf
70g Cold water (A)
55g water (B)
200g Caster sugar
1g Salt
3g Vanilla extract

Method:

Bloom gelatine, strain and add it to a stand mixer with cold water (A) and a whisk attachment. Place water (B) in a saucepan with caster sugar and bring to a boil. Turn the mixer onto medium speed, Pour sugar in and turn up to high speed. Continue to mix for about 5 minutes, add vanilla and salt. It should look thick and like a soft meringue. Pipe on top of the tarts or simply dollop on top.

Toast the marshmallow with a blowtorch. I like to enjoy it warm by simply microwaving the tart for 20 seconds.