Chocolate, Orange, Marshmallow Tart with Amaretti Biscuits

Please share.....Share on RedditPin on PinterestShare on Google+Share on FacebookEmail this to someonePrint this pageTweet about this on TwitterShare on Yummly

Use up those left over Marshmallows with this easy Chocolate, Orange, Marshmallow Tart with Amaretti biscuits.

Marshmallow Tarts

Yum Marshmallow Tart. So easy

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 full proof 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 (the crunchy sugary kind), but that’s your choice.Marshmallow Tart


Chocolate, Orange Marshmallow Tart with Amaretti Biscuits
My Kitchen Stories: 
This is an easy dessert that can be made ahead and left in the fridge in an airtight container
  • 300 gm Amaretti biscuits (traditional or gluten free the crunchy sugary kind)
  • 120 gm melted unsalted butter
  • 250 ml milk (1 Aust cup)
  • 200 gm white marshmallows
  • 40 ml instant coffee (2 tablespoons)
  • 40 ml Cointreau liqueur (2 tablespoons)
  • 10 gm very fine orange zest very fine (2 tablespoons)
  • 150 ml thickened cream
  • 150 gm dark chocolate, (not milk chocolate its too sweet)
  • 50 gm dark chocolate
  • 50 gm almonds toasted slivered
  1. Pre-heat the oven 170 C or 340 F. Use a tart case with a removable bottom. Round or square. mine was 28 cm x 20 cm or 11 inches x 8 inches approximately
  2. Using a food processor whizz the amaretti biscuits till crushed and adding the melted butter mix till combined
  3. Press into the base of your tart case over the bottom and up the sides.
  4. 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).
  5. 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. Cool
  6. Combine milk, marshmallows and orange zest in a saucepan over low heat. Stirring constantly till just melted then add the coffee and Cointreau and stir well. Set aside to cool a little.
  7. In the meantime melt the first 150 gm dark chocolate in a bowl over a double boiler or in the microwave. Gently spread this chocolate over the base of the tart, no need for it to be perfect or spread right to the sides. Cool.
  8. Pour the marshmallow filling into the tart case and chill for an hour or till set.
  9. When you want to finish it, scatter with roasted nuts. Melt the remaining 50gm 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
You can make this tart vegan by replacing the butter with Vegan butter, the milk with non dairy milk and the cream with coconut cream. Use a non dairy chocolate to drizzle over the top.

 Marshmallow Tart




Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Please leave me a comment