Name of Recipe:Marshmallow & Jam Tart (Donna Hay magazine 2005)
Number of People: At least 8 serves
Ingredients:
Pastry
100g almonds
65g castor sugar
60g butter, softened
1 egg
1 tblspn plain flour
Line a 12 x 35cm loose bottomed baking tin, bringing the baking paper a few cms up over the edge of the tin.
Place the almonds in the TM bowl and blitz for 8 seconds/speed 7. Remove from tin.
Place sugar in TM bowl and blitz for 5 seconds/speed 8.
Add the butter and mix for 5 seconds/speed 8. Wipe down the sides of the bowl with a spatula and do another 5 seconds/speed 8.
Add egg, almond meal and flour. Insert butterfly and mix 10 seconds/speed 4 wiping down sides halfway through.
Line the tin using wet hands to push the pastry into place.
Refrigerate 10 minutes.
Preheat oven 160oC.
Bake the pastry shell for 30 mins. Cool on a wire rack.
Topping
120g white chocolate
200g pink marshmallows (or a packet of mixed pink and white if you can't get just pink.)
60g butter
2 tblspns milk
95g strawberry conserve (with no pieces of fruit), slightly warmed
40g dessicated coconut
Place chocolate squares into TM bowl and grate for 6 sec/speed 8. Set aside but not out of sight!
Place marshmallows, butter and milk into TM bowl and stir until smooth 6 mins/100o/speed 1.
Add the chocolate and mix through until melted 1 min/100o/speed 2. Check to see if chocolate has melted because at this stage I had forgotten to put the chocolate in and found it on the bench afterwards when it was too late.
Pour the mixture into the pastry shell and spread evenly. Whilst it is still warm sprinkle coconut over the top leaving a space down the centre free. Place the slightly warm jam into a zip lock bag, cut off the corner and pipe this down the centre of the tart, going over it until you have used all the jam.
Refrigerate until set.
Photos:
Tips/Hints: I have no idea what this tastes like with the addition of the chocolate but it was really nice without it!
Fiddly to make but I think the kids will like what looks like a giant Iced Vo-Vo.
