Marshmallow and Chilli Chocolate Tartlets
Rated 5.0 stars by 1 users
Author:
Bex Blundy
Servings
10-12
Prep Time
150 minutes
Cook Time
30 minutes
This rich chocolate tart is designed to taste like a toasty campfire s'more with the chilli chocolate cream gives a subtle spiciness. Marshmallows are surprisingly easy to make at home. They firm up in two hours and they blowtorch beautifully, becoming gooey in the middle. This dessert canapé is made easy with our pre-made chocolate tartlets, just one of our reliable canapé bases.
Ingredients
Marshmallows
-
200ml water
-
250g white sugar
-
50g golden syrup
-
1 vanilla pod
-
12g gelatine powder (and 4 tablespoons water)
-
2 egg whites
Chocolate cream
-
200g dark chocolate (at least 70%)
-
200ml double cream
-
1 tsp chilli powder
-
½ tsp chilli flakes
-
1 tsp flaky sea salt to garnish
Directions
Make the marshmallows
Prepare the marshmallow tray: Mix together the 35g cornflour and 40g icing sugar and place into a sieve. Line a baking tray with cling film and cover the bottom and sides with a layer of the cornflour and icing sugar.
Make the sugar syrup: Heat 200ml water, 250g sugar and 50g sugar in a saucepan on medium heat until it reaches 115°C. This can take a long time as sugar takes a long time to heat up, so be patient.
Prepare the marshmallow mix: Scrape the seeds from the vanilla pod and bloom the gelatine powder in a bowl with 4 tablespoons of water and leave for a few minutes.
Whisk the egg whites: Whisk two egg whites to soft peaks, then add the bloomed gelatine and vanilla seeds to the whipped whites.
Pour in the sugar syrup: Slowly pour in the 115°C syrup into the egg whites whilst whisking, until fully combined. Then continue to whisk for around 3 minutes until the mixture is slightly thickened, glossy and bright white.
Set the marshmallows: Pour the marshmallow into the lined tray and leave to set covered at room temperature for 2 hours.
Cut the marshmallows: When the marshmallows are set, remove from clingfilm, cut into shapes and sizes of your choice, and dust all over with the remaining cornflour and icing sugar.
Make the chocolate cream
Heat the cream: Heat 200ml double cream with chilli powder and chilli flakes in a saucepan over medium heat until it reaches 85°C.
Melt the chocolate: Place 200g chocolate in a heatproof bowl. Pour the cream over the chocolate, then leave for 2 minutes. Then stirring with a spatula until silky and fully melted.
Assemble the tarts
Fill your tart case: Spoon or pipe the chilli chocolate cream into the piping bag.
Blowtorch the marshmallow: Add the marshmallow on top and blowtorch until caramelised.
Recipe Video
Recipe Note
Marshmallow Tartlets FAQs
Can you make marshmallows at home?
Yes! It's surprisingly easy! You just need the right ingredients, and two hours or so to set firmly.
What are the key ingredients for marshmallows?
Egg whites, sugar, golden syrup and gelatine are the main ingredients. You can add your own seasonings, like vanilla, caramel, or chocolate!
What is a s'more?
A s'more is a typical campfire snack, biscuits sandwiching melted chocolate and a gooey toasted marshmallow. Our tartlet takes this idea to another level and makes a gourmet canapé!
What can I do with leftover marshmallow?
S'mores is our favourite way! But you can melt them down to make homemade rice krispie treats with cereal. You could melt them and drizzle them over jam as a decadent layer in a cake, or you could pipe them instead of meringue on top of a tart and blowtorch them!
Ingredients you'll need
