Marshmallow Fudge Tartlets
A crisp pastry case, filled with jam and marshmallow, topped with caramel.
Ingredients
Pastry Cases
- 6 oz or 175g plain flour (all-purpose flour)
- 4 oz or 110g butter
- 2 oz or 55g icing sugar (powdered sugar)
- 1 egg yolk
- 1 tsp cold water
Filling
- halved marshmallows (or marshmallow fluff)
- raspberry jam
Caramel Topping
- 4 oz or 110g butter
- 4 oz or 110g dark brown sugar
- 1 tbsp golden syrup (or honey or maple syrup)
- ½ tin condensed milk (about 7oz/200g)
Instructions
- First, make the pastry. Rub the butter into the flour with your fingertips until it resembles coarse breadcrumbs. Then stir in the sugar.
- Mix in the egg yolk and cold water (about 1 tsp) until it forms a soft dough. Add more water, a little at a time, if your dough is too dry. Wrap the dough in cling film/plastic wrap and chill in the fridge for at least 30 minutes.
- Roll out the dough on a well-floured surface until it’s about 0.5cm thick and cut out rounds to line your tartlet tins/bun tray.
- Bake the tartlets at 325F/160C for about 15-20 mins until they are golden brown. It does help if you can use baking beans/pie weights while you’re baking the cases, as it will stop the pastry from rising slightly. But it will taste the same if you don’t. Leave cool in the tin.
- After the cases have cooled, put 1 tsp jam into each and then place halved marshmallows (or 1 tbsp marshmallow fluff) on top.
- Place the butter, sugar, syrup and condensed milk in a saucepan over a low heat. Stirring frequently, bring to a simmer and let bubble for 2-3 minutes until thickened.
- Quickly spoon sufficient caramel to cover each marshmallow. Set aside to cool and firm up before enjoying.