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christmas 2010

  • Peppermint Marshmallow Tarts
  • For the bases:
  • 200 grams of butter, melted
  • ½ cup of sugar
  • ¼ cup of cocoa
  • ½ cup of coconut
  • 1 cup of flour
  • 2 cups of crushed cereal, cornflakes, weet-bix, rice bubble/crispies etc.
  • For the marshmallow topping:
  • 1 tablespoon of powdered gelatine
  • 60 mls of cold water
  • 1 tablespoon of light honey
  • 1 cup of sugar
  • 100ml of cold water
  • ½ teaspoon of peppermint essence, or to taste
  • pinch of salt
  • red food colouring

  1. For the bases:
  2. Preheat your oven to 180°C (356°F)
  3. In a large bowl combine the butter with the remaining dry ingredients, until they are all well coated.
  4. Press heaped tablespoonfuls of the crumbly mixture down into small patty tins or tartlet moulds.
  5. Bake for 12 to 15 minutes until firm.
  6. Leave to cool in the moulds before releasing the bases carefully.
  1. For the Marshmallow topping:
  2. Place the gelatine and first measure of water in a large bowl or the bowl of your stand mixer and leave to swell.
  3. In a medium sized saucepan place the honey, sugar and 2nd measure of water.
  4. Stir continuously over a gentle heat until all the sugar has dissolved.
  5. Bring the mixture to the boil, boiling steadily for approximately 15 minutes watching all the time until the mixture reaches 115°C (239°F).
  6. Turn of the heat and wait 2 minutes for the mixture to cool slightly.
  7. Carefully pour the mixture into the swollen gelatine and beat for 10 minutes until the marshmallow is very thick and white.
  8. Add the peppermint essence and salt and beat again briefly.
  9. Remove ½ cup of the marshmallow to a 2nd bowl and add a little red food colouring to it.
  10. Using a piping bag place a small strip of red marshmallow done one side and full the remaining bag with the white marshmallow.
  11. Pipe neat mounds of marshmallow onto each of the chocolate bases and allow to set for several hours in a cool dry place.
  13. Any remaining marshmallow can be piped into "kisses" on a greased sheet of baking paper and rolled into a mixture of cornflour and icing/confectioners sugar when set.

Christmas 2010 Front Cover Table of Contents Gluten Free Gathering Buckwheat Blini Lamb with Quinoa, Apricot and Almond Stuffing Leek and Greens
Roast Potatoes with Oregano and Feta Frozen Figgy Pudding A Christmas Turkey Dinner Potato Baskets with Salt and Pepper Prawns Turkey Roulade with Apple Cranberry and Pecan Stuffing Confetti Roasted Root Medley
Steamed Broccoli with Sundried Tomato Butter Individual Christmas Puddings De-constructed Trifle Tiramisu Vanilla Extract Windsor Blue
Petits Fours Cranberry and Orange Macarons Shortbread White Christmas Florentines Peppermint Marshmallow Tarts Advent Calendar
First of December Second of December Third of December Fourth of December Fifth of December Sixth of December
Seventh of December Eighth of December Nineth of December Tenth of December Eleventh of December Twelfth of December
Thirteenth of December Fourteenth of December Fifteenth of December Sixteenth of December Seventeenth of December Eighteenth of December
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