Princess Marshmallow Tarts Recipes

PRINCESS MARSHMALLOW TARTS

Princess Marshmallow Tarts image

I could eat the whole 12 to myself lol! Very easy and quick to make. Ideal for a children's party :o) (chill time isn't included in preparation time)

Provided by katyev

Categories Dessert

Time 31m

Yield 12 serving(s)

Number Of Ingredients 3

Ingredients

125 g shortcrust pastry
4 tablespoons raspberry jam
12 pink marshmallows

Steps:

Roll out pastry thinly, line 12 (3 inch/ 7.5cm) patty tins.
Chill for 15 minutes.
Place a teaspoon of jam in each pastry case.
Place in oven for 10-15 minutes on (200C/400F/GAS MARK 6) until pastry is golden brown.
Once out of the oven, place a marshmallow in each tart and return to oven for 1 minute until the marshmallows are slightly melted
Add sprinkles!

Nutrition Facts : Calories 89.7, Fat 3.2, SaturatedFat 0.8, Sodium 57.9, Carbohydrate 14.7, Fiber 0.4, Sugar 7.3, Protein 0.7

MARSHMALLOW FRIDGE TART RECIPE - (4.3/5)

Marshmallow Fridge Tart Recipe - (4.3/5) image

Provided by Johanna

Number Of Ingredients 8

Ingredients

1 packet tennis biscuits (coconut flavoured cookies), crushed
3 tablespoons butter, melted
1 tin condensed milk
3.38 fluid ounces lemon juice
1 cup plain, greek yoghurt
16.91 fluid ounces cream (500ml)
2 cups marshmallows, finely chopped (you can also use mini-marshmallows)
1 cup red glacé cherries, chopped

Steps:

Mix the tennis biscuits with the butter and stir until the mixture resembles damp sand. Press into the bottom of a deep, rectangular dish (or smaller dishes if you prefer to make individual portions). In a mixing bowl, combine the condensed milk and lemon juice and beat until thick. Fold in the Greek yoghurt. Whip the cream until stiff peaks form. Fold the marshmallows and cherries into the condensed milk mixture. Gently fold the cream into the condensed milk mixture. Pour the mixture onto the biscuit crumb base and refrigerate until set.

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