Chocolate, Orange and Amaretti Tart , or what to do with left over Marshmallows

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With lots of Marshmallows still hanging around after making tiny teacups, I found the perfect solution. Not only is this tart easy to make, it is an ideal dessert that can be made a day or two before you need it.  To be honest, I was also trying to find a fullproof dessert for my sister, who is dessertmentally challenged when entertaining.

This tart was adapted from a recipe by Valli Little. I have doubled the gold stars by also making it with gluten free amaretti biscuits, but that’s your choice.


Chocolate, Orange and Amaretti Tart , or what to do with left over Marshmallows
 
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Ingredients
Pre-heat the oven 170 deg. Use a tart case with a removable bottom. Round or square. mine was 28 cm x 20 cm
  • 300 gm amaretti biscuits (traditional or gluten free)
  • 120 gm melted unsalted butter
  • 1 cup of milk (250ml)
  • 200 gm white marshmallows
  • 2 tablespoons instant coffee
  • 2 tablespoons cointreau
  • 2 tablespoons very fine orange zest
  • 150 ml thickened cream
  • 200 gm dark chocolate, not milk chocolate
  • 50 gm toasted slivered almonds ( can also use sliced or chopped)
Instructions
  1. Using a food processor whizz the amaretti biscuits till crushed and add butter and mix till combined
  2. Press into the base of your tart case, evenly over the bottom and up the sides. Bake the tart case until golden and slightly puffed up. Approx 5- 10 minutes depending on the amaretti used (gluten free take longer to brown up). Cool. I press ever so gently around the edges with a teaspoon where the crumbs have risen, making more room for filling. You must do this when it is hot or the crust will crack.
  3. Combine milk, marshmallows and orange zest in a saucpan over low heat. Watch it, stirring occasionally. When melted , add the coffee and cointreau and stir well. Cool
  4. In the meantime melt 150 ml of the chocolate, in a bowl in the microwave or over a pot of simmering water. Gently spread this chocolate over the base of the tart, no need for it to be perfect or spread right to the sides. cool.
  5. Pour the marshmallow filling into the tart case and chill ( not you chef, the tart)
  6. , put into the fridge for 2 or more hours.
  7. When you want to finish it, scatter with roasted nuts. Melt the remaining chocolate in a bowl and drizzle it over the tart with a spoon. Serve this with marshmallows if you like and chocolate or orange cream

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