Marshmallow Tarts with Raspberry Jam
Treat your inner child and recreate classic Iced Vovo biscuits in tart form with these gorgeous jam and marshmallow tarts! Featuring a crispy, buttery tart crust, a lovely layer of raspberry jam and a melty marshmallow topping.
Print
Pin
Servings: 12 tarts
Calories: 107kcal
Cost: $8
Equipment
- Microwave
Ingredients
- 12 mini pre-baked tart shells 2 x 150g packs of 6 tart shells
- 100 g raspberry jam
- 200 g marshmallows regular sized
- 40 g pouring cream
- desiccated coconut to sprinkle
Instructions
- Place the mini tart shells on a serving dish.
- Add a teaspoon of raspberry jam into the bottom of each tart shell.
- Melt the marshmallows and cream in the microwave on 50% power until melted. Stir until smooth.
- Spoon the mixture into the tart shells and sprinkle over the desiccated coconut.
- Store in an airtight container at room temperature (see notes).
Video
Notes
- Mini tart shells - using store-bought pastry tart shells will save you SO much time and effort. You can grab a mini pack of sweet tart cases for just a couple of dollars from the freezer or bakery section of most supermarkets.
- Storage - these tarts are best when eaten on the day that they are made. But you can store any leftovers in an airtight container for up to 3 days.
- Be careful with the marshmallow mixture - it is important to be aware that melted marshmallows will be very hot and sticky due to their high sugar content. So be careful when removing the bowl from the microwave and adding it to the tart cases.
Nutrition
Calories: 107kcal | Carbohydrates: 16g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 66mg | Potassium: 16mg | Fiber: 0g | Sugar: 6g | Vitamin A: 15IU | Vitamin C: 0.3mg | Calcium: 4mg | Iron: 0.4mg
