Wagon wheel tarts - Cooking Tricks


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Sunday, July 2, 2017

Wagon wheel tarts

Your guests will love these chocolate tarts with a Wagon Wheel flavour.
  • 250g packet Nice biscuits
  • 150g butter, melted
  • 1 cup caster sugar
  • 1 tablespoon gelatine powder
  • 1/3 cup boiling water
  • 150g dark chocolate, chopped
  • 3/4 cup Nutella
  • 1/2 cup thickened cream
  • 1/2 cup strawberry jam
  • Dutch-processed cocoa, for dusting
  1. Process biscuits until fine crumbs. Add butter. Process until combined. Press mixture over base and side of 12 x 2cm-deep, 6cm round (base) loose-based fluted flan tins. Refrigerate for 30 minutes.
  2. Meanwhile, place sugar and 1 1/4 cups water in a saucepan over medium heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Increase heat to high. Bring to the boil. Boil for 4 to 5 minutes or until syrup has thickened slightly. Remove from heat. Transfer ½ the syrup to a heatproof bowl.
  3. Sprinkle 1/2 the gelatine over 1/2 the boiling water in a heatproof jug. Whisk to dissolve gelatine. Add to sugar syrup in bowl, whisking to combine. Cool for 25 minutes.
  4. Meanwhile, place chocolate, Nutella and cream in a microwave-safe bowl. Microwave on HIGH (100%), stirring halfway through, for 1 to 2 minutes or until mixture is smooth. Refrigerate to cool and thicken. Divide jam evenly among cases.
  5. Using an electric mixer, beat gelatine mixture for 4 to 5 minutes or until thick and holding peaks. Working very quickly, spoon marshmallow over jam, levelling with the back of a spoon, and leaving room for topping. Top with chocolate mixture. Refrigerate for 30 minutes or until set.
  6. Repeat step 3 with remaining sugar syrup, gelatine and boiling water, cooling for about 10 minutes.
  7. Remove tarts from tins. Using an electric mixer, beat gelatine mixture for 4 to 5 minutes or until thick. Working very quickly, spoon marshmallow into a piping bag fitted with a 1.5cm fluted nozzle. Pipe mixture onto each tart. Refrigerate for 15 minutes. Serve dusted with cocoa.

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