Pizza Barbone Cookies

2019 Cookie Stroll Winner – 2nd Place

Toasted Marshmallow Tart with Peppermint Sprinkles

Peppermint sprinkles

I package of candy canes, blended or broken into small pieces

Graham cracker crust

150 grams-  finely ground graham cracker crumbs

70 grams white sugar

3oz butter, melted

1/2 teaspoon ground cinnamon

Mix graham cracker crumbs, sugar, melted butter, and cinnamon until well blended . Press mixture into  2.5 inch tart molds

Bake at 375 degrees F for 7 minutes. Cool.

Toasted marshmallow mousse

125 grams chopped white chocolate

250 grams heavy cream

1 leaf silver gelatin ( bloomed )

16 oz marshmallow fluff

Spread fluff onto large sheet tray, evenly toast the top layer with a brulee torch, fold mixture into its self and continue to brulee the top layer until entire mixture is deeply caramelized, put to side and allow to cool

Melt white chocolate over a double boiler, be sure not to exceed 105 F

In a small pot bring 150 grams of the cream to a boil.

When boil is reached, turn off the heat and add bloomed gelatin

Pour hot cream over white chocolate and mix until combined

Let white chocolate mixture come down to room temperature

Meanwhile whip remaining cream to medium peaks

Gently fold in your caramelized fluff

Gently fold in white chocolate mixture

Allow mousse to set in fridge for at least 2 hours

Add mixture to pastry bags, pipe into tart shells and top with peppermint sprinkles…….ENJOY!!

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