2019 Cookie Stroll Winner – 2nd Place
Toasted Marshmallow Tart with Peppermint Sprinkles
Peppermint sprinkles
I package of candy canes, blended or broken into small pieces
Graham cracker crust
150 grams- finely ground graham cracker crumbs
70 grams white sugar
3oz butter, melted
1/2 teaspoon ground cinnamon
Mix graham cracker crumbs, sugar, melted butter, and cinnamon until well blended . Press mixture into 2.5 inch tart molds
Bake at 375 degrees F for 7 minutes. Cool.
Toasted marshmallow mousse
125 grams chopped white chocolate
250 grams heavy cream
1 leaf silver gelatin ( bloomed )
16 oz marshmallow fluff
Spread fluff onto large sheet tray, evenly toast the top layer with a brulee torch, fold mixture into its self and continue to brulee the top layer until entire mixture is deeply caramelized, put to side and allow to cool
Melt white chocolate over a double boiler, be sure not to exceed 105 F
In a small pot bring 150 grams of the cream to a boil.
When boil is reached, turn off the heat and add bloomed gelatin
Pour hot cream over white chocolate and mix until combined
Let white chocolate mixture come down to room temperature
Meanwhile whip remaining cream to medium peaks
Gently fold in your caramelized fluff
Gently fold in white chocolate mixture
Allow mousse to set in fridge for at least 2 hours
Add mixture to pastry bags, pipe into tart shells and top with peppermint sprinkles…….ENJOY!!