Basic Tart topped with Chocolate Ganache, Rice Crispies, Toasted Walnuts and Marshmallows
I know that I did not do this to perfection but believe me the taste was good. That’s the verdict that I got from my family. Since this was a test recipe, I made with minimal ingredients and that’s why my tart looks like a skeleton. : )
So go ahead for the recipe…
For the tart:
All purpose flour – 1 ½ cups
White sugar – ¼ cup
Salt – a pinch
Softened butter – 2/3 cup
Large egg – 1 beaten
For the topping:
Semi – sweet Chocolate chips – 1 cup
Rice crispies – as needed
Marshmallows – as needed
Walnuts – a handful
Of the Pastry:
Preheat oven to 205 C.
In a bowl, combine flour, sugar and salt. Using pasrty blender / fingers, cut the butter into the flour mixture until mixture resembles like coarse bread crumbs. Using a fork stir in the beaten egg until dough comes together. Form pastry into a ball, cover it with cling wrapper and chill for an hour
Once done, roll pastry out on a lightly floured work surface into a circle slightly larger than the tart pan, place in pan and press onto bottom and edge of pan then firmly roll the rolling pin across the top of the pan to remove the excess pastry. Prick the pastry with fork. Cut out a circle of parchment/waxed paper, place it on the tart pastry and fill it with beans.
Bake pastry for 10 to 12 mins or until golden brown.
Remove the beans before the end of the baking time to allow the pastry to brown.
Of the topping:
Melt the chocolate chips in a double boiler along with 2 tablespoons of butter. Add a tablespoon of heavy cream to give it an extra richness. Blend well.
Toast the walnuts in the oven for 3 mins.
Pour this on the tart pastry. Top with rice crispies, walnuts and marshmallows.
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