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RECIPE Gooey marshmallow tartlets







  • 300g gluten-free sweetened shortcrust pastry
  • 50-75g almond or peanut butter
  • 6 large or 12 medium-size marshmallows, halved
  • 100ml cream
  • 60g dark chocolate
  • 2 tbsp toasted mixed nuts
  • To serve Cocoa powder
  • 2 tbsp toasted mixed nuts


  1. Preheat the oven to 160C. Then roll out the pastry and line 12 individual tartlet cases (we used 3cm-diameter individual tartlet tins). Arrange on a large baking tray and chill for at least 15 minutes to allow the pastry to rest.
  2. Line the pastry with parchment paper filled with baking beans. Blind-bake for 10-15 minutes until the pastry is cooked and slightly coloured. Remove from the oven.
  3. Spoon a small quantity of almond butter on to the base of each tartlet and add the marshmallow pieces to cover well.
  4. Place in the oven for a further 2-3 minutes to warm and melt the marshmallows. Remove from the oven and, using a spoon or fork, gently push the marshmallows to fit the tartlet.
  5. Set aside and let cool for 20-30 minutes until the marshmallows are stuck to the tartlets.
  6. Meanwhile, in a small saucepan, bring the cream to a boil. Remove from the heat and stir in the dark chocolate pieces.
  7. Once the chocolate cream is smooth and slightly cooled, dip each marshmallow tartlet top into the chocolate mixture to cover the marshmallow. Set aside for 20-30 minutes until the ganache starts to set.
  8. Dust with cocoa powder and serve with extra mixed nuts. Serve the marshmallow tartlets within two days.

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