Peppermint Marshmallow Tarts

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For the bases:
Preheat your oven to 180°C (356°F)
In a large bowl combine the butter with the remaining dry ingredients, until they are all well coated.
Press heaped tablespoonfuls of the crumbly mixture down into small patty tins or tartlet moulds.
Bake for 12 to 15 minutes until firm.
Leave to cool in the moulds before releasing the bases carefully.

For the Marshmallow topping:
Place the gelatine and first measure of water in a large bowl or the bowl of your stand mixer and leave to swell.
In a medium sized saucepan place the honey, sugar and 2nd measure of water.
Stir continuously over a gentle heat until all the sugar has dissolved.
Bring the mixture to the boil, boiling steadily for approximately 15 minutes watching all the time until the mixture reaches 115°C (239°F).
Turn of the heat and wait 2 minutes for the mixture to cool slightly.
Carefully pour the mixture into the swollen gelatine and beat for 10 minutes until the marshmallow is very thick and white.
Add the peppermint essence and salt and beat again briefly.
Remove ½ cup of the marshmallow to a 2nd bowl and add a little red food colouring to it.
Using a piping bag place a small strip of red marshmallow done one side and full the remaining bag with the white marshmallow.
Pipe neat mounds of marshmallow onto each of the chocolate bases and allow to set for several hours in a cool dry place.
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.