Wagon Wheel Tart
| Prep Time | 15 minutes |
| Cook Time | 5 minutes |
| Servings | serves |
Ingredients
- 250 grams Scotch Finger Biscuits
- 185 grams Butter melted
- 1/3 cup Raspberry Jam
- 1/2 cup Raspberries thawed and mashed
- 3 cups White Marshmallows
- 200 grams Dark Chocolate broken
- 30 grams Butter
Ingredients
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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.
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