Saturday, 5 May 2012

Lavender marshmallow pie


 Filling: 300g lavender marshmallows, 30ml milk, Pastry: 
250g butter, 100g caster sugar, 500g plain flour, 1 tbsp milk. 
Serves: 12 preparation: 1 hour 1/2

These little tarts are a delight - thin, crisp pastry with a gooey, fluffy marshmallow centre and the delicate flavour of lavender.
It's enough to make you want to be a rocking horse person!

1) To make sweet shortcut pastry: sift the flour and sugar and add small cubes of the cold butter into your blender and pulse until the mixture resembles breadcrumbs. Add the milk and pulse until a dough ball forms. Wrap in cling film and put in the fridge to cool for an hour.

2) Roll out the pastry, cut out circles and press into tart cases. Blind bake in the oven at 180 degrees for 5 - 10 minutes, then set aside to cool.

3) Bring a pan of milk to the boil and melt the marshmallow into it, whisking through until they are completely incorporated. Set the mixture aside to cool, then pour into the tart cases and chill for at least an hour.

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