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Raspberry, Chocolate and Marshmallow Slice

Raspberry, Chocolate and Marshmallow Slice

Looking for something that will wow at your next dinner party? This Raspberry, Chocolate and Marshmallow Slice is sure to do the trick.

Raspberry, Chocolate and Marshmallow Slice

Serves 8-10

 

1 cups plain flour, plus extra, to dust

125g chilled butter, cut into cubes, plus extra, to grease

1 egg

1 quantity Marshmallow Master Recipe

 

Chocolate Filling

150g dark chocolate, finely chopped

3/4 cup thickened cream

40g butter

250g raspberries

 

Place flour and butter in the bowl of a food processor and pulse until well combined. Add egg and 1 tablespoon cold water. Pulse until dough just comes together, adding a little more water if needed. Using hands, gently knead into a slightly flattened rectangle shape. Wrap in plastic wrap and chill for 30 minutes.

Grease an 11.5 x 34 x 2.5cm-deep rectangular loose-based tart tin with extra butter. On a lightly floured benchtop, roll out pastry until 3-4mm thick. Gently press into base and sides of prepared tin. Lightly prick base with a fork. Crumple up a sheet of baking paper, large enough to cover tart. Open up and lay over dough. Cover with baking beans or rice. Chill for 15-20 minutes.

Preheat oven to 180°C fan-forced. Bake pastry for 12-15 minutes. Remove beans and paper and bake for a further 10-12 minutes or until golden brown. Set aside to cool.

Meanwhile, to make chocolate filling, place chocolate in a medium heatproof bowl. Heat cream in a small saucepan over a medium heat until just simmering. Pour cream over chocolate then add butter. Let sit for 3-4 minutes then, using a metal spoon, stir until smooth. Scatter raspberries over base of tart then pour over filling to cover. Chill for 1 hour or until set.

Make a batch of Marshmallow Master Recipe. Working quickly, spoon marshmallow mixture into a large piping bag with a 1.5cm fluted nozzle and pipe over tart in decorative peaks. Leave at room temperature for 30 minutes to set.

Using a creme brûlée burner, brown top of marshmallow. Dip a knife into warm water to cut the slice into wedges. Serve.

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