9 December 2016

rose & marshmallow tarts | recipe

london lifestyle blog rose and marshmallow tart recipe

One of the things I love to make the most are tarts, which I suppose is quite odd considering they're never my first choice of pudding (give me cake any day), but I really love how versatile a tart can be. There's so many different flavour combinations and colour coordination's that you can get out of one recipe and they never fail to look exceptionally pretty. When I give out tarts at work once I've made them too, they always seem to go down better than when I pass over a cake. I'm not sure why that is, but perhaps because they're slightly more presentable? 

london lifestyle blog rose and marshmallow tart recipe

Well, unfortunately, these tarts never managed to be that presentable. As I've become a bit of a bag lady recently and always seem to be carting my handbag, a backpack and another bag, fitting in cakes and sweet treats has become easier said than done. And on the morning I took these into work, the Tupperware fell out of my bag, and they went splat inside the box. When I got to work, you couldn't see inside the box for bright pink. 

Fair play to my colleagues, who still ate them in their messy states, and luckily they said they tasted very nice, even if we did have to scrape some of the filling out of the box with a spoon. So there we have it, my recipe for rose and marshmallow tarts! If you make them, try not to drop them!

london lifestyle blog rose and marshmallow tart recipe


For the pastry
350g  plain flour
pinch salt
125g unsalted butter
125g caster sugar
2 whole eggs
2 egg yolks

For the crème pâtissière
500ml full fat milk
6 egg yolks
120g caster sugar
50g plain flour
2 tbsp rose flavouring 
2 tbsp marshmallow fluff
Pink food colouring 

For the topping
Rose petals
Edible glitter


Preheat the oven to 190C
Lightly grease and flour 12 x 8cm tart tins
Stir the flour and salt together in a large mixing bowl
Add the butter from the fridge into the flour and rub in
Add the sugar
Mix together the eggs and egg yolk,
Add to the mixture
Gently mix until the dough comes together in a ball
Knead until you have a smooth soft dough.
Place the dough the fridge to chill for at least two hours
Remove the pastry from the fridge and lightly flour a work surface
Roll out the pastry and line the 12 tins, leaving an overhang of pastry.
Place some greaseproof paper over the top and fill with baking beans
Rest in the fridge for 30 minutes, then bake for 15 minutes
Lift out the paper and beans and brush with beaten egg yolk
Place back in the oven for 8 minutes
Remove from the oven and cool for 15 minutes
Then trim the edges and cool

For the crème patissière, warm the milk through with the rose flavouring
Place the eggs, sugar and flour in a bowl and whisk until the colour becomes pale
Gradually add the warm milk to the egg mixture
Whisk together, then return the mixture to the pan
Cook on a low heat until it the mixture thickens, then pour into a clean bowl
Once cold, add drops of food colouring to your preffered colouring and fold in the marshmallow fluff gently
Cool in the fridge, adding rose petals and edible glitter to serve

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