MENU
 
 
 
 

  • Chocolate Amaretti Nut Marshmallow tart

    1 vote
    Chocolate Amaretti Nut Marshmallow tart
    Servings: 6
    by Foodessa
    345 recipes
    >
    Decadent chocolate ganache aligns with Dulce de Leche to crown marshmallow blooms. The crunch from Amaretti cookies, almonds and pecans join in for contrast. For a dedicated post...refer to: http://www.foodessa.com/2017/12/chocolate-amaretti-nut-marshmallow-tart.html

    Ingredients

    • . (American/some Metric measures)
    • . > CRUST (no-roll): or store-bought pie shell
    • 1/2 cup (120g) unsalted butter
    • 1/3 cup (75ml) milk
    • 1-1/3 cups (220g) All Purpose flour
    • 1/4 tsp. (1.25ml) sea salt
    • 1 tsp. (5ml) baking powder
    • .
    • .
    • .
    • . >> FILLING:
    • . 1 cup Dulce de Leche
    • . 8 small Amaretti cookies, crushed
    • . 1/2 cup roasted almonds, coarsely chopped
    • . 1 medium orange, finely zested
    • . Chocolate ganache (* refer to recipe below)
    • . >>> GARNISH:
    • . 60 raw pecan halves (36 to stand + 24 to leave flat)
    • . 3/4 cup mini marshmallows, tops snipped
    • .
    • . * Chocolate ganache recipe: 5oz (150g) bittersweet 65-70% chocolate (coarsely chopped) with 1/2 cup (120ml) whipping 35% cream and 1 Tbsp. (15ml) unsalted butter: Warm the cream and pour it over the chocolate placed into a heat proof, medium bowl. Let it rest 30 seconds before mixing until smooth. Stir in the butter last. Cool for about 1 hour.

    Directions

    1. . For one non-greased, removable 9-1/2 inch (24cm) bottom tart pan. Pre-heat the oven to 400F. Position the rack in the center of the oven.
    2. . > CRUST: In a medium bowl, combine the flour, baking powder and salt. Set aside. In a medium saucepan, melt the butter and milk on LOW-MEDIUM heat. Close the heat and immediately add all the flour mix. With a strong spatula, quickly combine it until the dough retracts from the sides and all traces of the flour disappear (about 15 seconds). Transfer dough onto a plate to cool for 30 min. Afterwards, flatten the dough and gently into the non-greased tart pan. Patiently spread with the palm of the hand until the edges start rising up. All the while, keep turning the pan as to evenly work the dough with fingers to fill the pan uniformly. Make sure there are no cracks. Pre-bake ('blind bake') crust: Place the tart onto a baking pan and 'Dock' the dough. Place a piece of parchment within the tart completely filled with 'pie weights'. BAKE at 400F for 10 minutes. Temporarily, take the baking pan out of the oven to carefully remove the paper with its pie weights. Lower the oven to 350F. Place the pan back into the oven and BAKE for another 15 minutes (10 min. if store-bought) or until lightly golden brown. Let it cool before adding the filling and garnish.
    3. . > ASSEMBLY - Decoration: In the baked tart, spread out the caramel. Position the first 36 pecan halves standing around the perimeter held by the caramel.
    4. Add the layers of crushed cookies, nuts and orange zest. Finish by a thick layer of the cooled (pourable) chocolate ganache. Decorate with the remaining 24 pecan halves laid flat touching the standing ones. The scissor snipped marshmallows placed as per photo.
    5. . Serve as soon as the ganache has hardened enough to slice. Keeps well at room temperature for 3 days.
    6. . Flavourful wishes from Claudia's kitchen...FOODESSA.com

    Useful Links

    Similar Recipes

    Leave a review or comment