Preparation Time : 40 minutes
Cooking Time : 20 minutes + setting time 3 hours or more
Serving : 8 members
Description
This tart is my take on nigella law sons grass hopper tart with easily available ingredients in our market , re imaged as new , exciting version of itself . She made the grass hopper tart with pepper mint flavor in a light green color . I have used vanilla essence and added very little red food color to get a pale pink shade . This tart will elite a chorus of oohs and aahs for sure. The first marshmallow i tasted was shared with me by my class mate Christine Coulten (a Sri Lankan ) from Dubai . A chewy sweet that i didn’t fancy much but i was surprised to see the amount of shades and varieties of Marshmallows in my trip to Europe . It just blew my head out. I got crazy and grabbed how much ever i could for my kids back home ( taking a risk not knowing if they will like it ) they went head over heels with the European marshmallows (thank god, i was saved or else my hubby..) which followed with another problem of them wanting more and more . Finally once on my trip to Kodaikanal found good quality marshmallows and from then on every visit to Kodaikanal marshmallows are on my must buy list along with home made chocolates, vegetables and passion fruits . This tart is also made with marshmallows sourced from Kodaikanal . Enjoy this pleasure packed tart folks. Oops have to mention how much my daughter troubled me while taking these pictures, making monkey faces and coming into the picture frame . Kids are kids how much ever they grow older .
Ingredients for the base
Ingredients | Quantity |
|---|---|
| chocolate creme cookies (I used bourbon chocolate biscuits can use orio biscuits also ) | 25 to 20 |
| chocolate chopped | 1/4 cup |
| soft unsalted butter | 3 tablespoons |
Ingredients for the Filling
Ingredients | Quantity |
|---|---|
| marshmallows | 3 cups + few bits to decorate |
| milk | 1/2 cup |
| Vanilla essence | 1/4 teaspoon |
| heavy cream( i used amul cream ) | 1 1/2 cups |
| food colouring | few drops (optional, I used red colour and got a pale pink colour ) |
Method
- Blitz the cookies and chocolate in a food processor until they form a crumb mixture. Add the butter and process until the mixture starts to clump together.
- Press the mixture into a high-sided fluted tart pan, making a smooth base and sides with your hands or the back of a spoon. Put it into the refrigerator to chill and harden for half an hour .
- Melt the marshmallows in a saucepan over low gentle heat along with the milk. Once the milk starts to foam (not boil), take off the heat and keep stirring until the marshmallows blend into the milk to make a smooth mixture.
- Pour the mixture out of the saucepan into a heatproof bowl. Leave until cool.
- In a medium bowl, whisk the cream until it starts to hold soft peaks then, still whisking, add the cooled marshmallow mixture. This filling should be thick but still soft, not stiff or dry, so that it will eventually drop easily out of the bowl into the chilled pie crust.
- When the marshmallow mixture and cream are combined, whisk in a few drops of food coloring, if desired.
- Spread the filling into the chilled base, swirling it about with a spatula to fill evenly. Put the pie in the refrigerator, covered, to chill overnight or for a minimum of 4 hours until firm. Decorate before serving with marshmallow bits . cut into wedges and serve.
The pie can be made 1 to 2 days ahead. When chilled and firm, tent with aluminum foil (try not to touch surface with foil as it will leave marks) and store in the refrigerator. The pie will keep 3 to 4 days in total.
