Cotton candy – marshmallow

Cotton candy – marshmallow

By
From
Rainbow Tarts
Photographer
Emilie Guelpa

Base

Ingredients

Quantity Ingredient
2 sheets brick pastry, (see note)
10g unsalted butter, melted

Colour topping

Quantity Ingredient
40g cotton candy

White topping

Quantity Ingredient
10 marshmallows

Method

  1. To make the base, preheat oven to 180°C and line a tray with baking paper. Cut the pastry into four 11 cm × 14 cm rectangles. Place onto the prepared tray and brush with butter. Bake for 3 minutes, or until the pastry is golden.
  2. To make the white topping, place the marshmallows and 50 ml water in a mixing bowl placed over a large saucepan of simmering water. Stir occasionally until the marshmallows have melted and the mixture is cooled. Remove from the heat and set aside to cool for a few minutes (do not leave too long or else the mixture will become too hard).
  3. On serving plates, stack two sheets of pastry on each plate. Arrange the cotton candy on the upper part of the pastry and spread the marshmallow on the lower part.

Brick pastry

  • Brick pastry is a very thin Tunisian pastry, also known as ‘brik’. If unavailable, you can substitute filo pastry, but use 4 sheets instead of 2. Cut the pastry into rectangles, brush with melted butter and layer the pastry so that you have 2 stacks of 4 rectangles. Bake for 3–4 minutes at 160°C or until crisp and golden.
Tags:
Rainbow
Tarts
Emilie
Guelpa
tart
colours
beautiful
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