Fluff Marshmallow Fruit Tart 1 bite, no waste

Overview

The usual fruit tarts either use cream frosting or evaporated milk as a base to set off the fruits. This one uses caramel-flavored marshmallows, and it tastes very special!

Tags

• baking
• almond flour
• blueberry
• cherry
• cream cheese
• egg
• egg liquid
• low gluten flour
• marshmallow
• moisture-proof powdered sugar
• strawberry
• tapi
• tower liquid
• unsalted butter
• whipping cream
• fluff marshmallow
• powdered sugar

Ingredients

Steps

1. 1 Mix the egg liquid, almond flour, cake flour, and powdered sugar, and pour in the melted butter

   

2. 2 Knead it into a smooth dough with your hands (knead gently to avoid gluten and affect the taste)

   

3. 3 Place in a plastic bag and refrigerate for one hour

   

4. 4 Take out the tart dough, prepare 6 non-stick chrysanthemum tart molds from Chef's School, put a small portion of dough into the tart molds, and press into shape

   

5. 5 The fork has a row of small holes

   

6. 6 Make the tower liquid: Add cream cheese to marshmallows, beat with a hand mixer over warm water until smooth and without particles

   

7. 7 Crack in the eggs

   

8. 8 Add light cream and mix well

   

9. 9 Pour the mixed tower liquid into the tower mold

   

10. 10 Preheat the oven to 180 degrees with upper and lower heat on the middle shelf for 25-30 minutes

    

11. 11 Wash and dry the fruits

    

12. 12 Put the marshmallows into a piping bag and pipe them in a circle on the tower

    

13. 13 Arrange the fruits