This Raspberry, Chocolate and Marshmallow Slice is sure to do the trick.
Raspberry, Chocolate and Marshmallow Slice Recipe
Serves 8-10
Ingredients:
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
Method:
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.
