Marshmallow Mini Egg Tarts

1 HR PREP TIME

〰️

30 MIN BAKE TIME

〰️

1 HR 30 MIN TOTAL

〰️

1 HR PREP TIME 〰️ 30 MIN BAKE TIME 〰️ 1 HR 30 MIN TOTAL 〰️

If you're a Mini Egg fan this one is for you. Introducing Marshmallow and Mini Egg Tarts AKA buttery homemade poptarts filled with mini egg chocolate and topped with a delicious marshmallow and Mini Egg topping. 

Why you will love this recipe:

• One for the Mini Egg Fans | At Easter the Mini Egg super fans come out in full force and there’s never enough fun ways to eat them other than pouring the entire bag into your mouth at once. Cookies and Traybakes stuffed full of them parade the internet but this is one recipe you are unlikely to have seen before and it’s well worth the little extra effort.

• Perfect for Easter but easily adaptable for all year round | This makes the perfect treat for Easter but fill with ordinary chocolate and decorate with chocolate shavings and you have a treat perfect for any time of the year.

• Fun and delicious | One thing I’m certain of with this recipe is that it’s really fun to make and absolutely delicious to eat. Pop Tarts are a great group activity as you can set up work stations so the entire family or group play their own part in putting them together. Then the best part is the reward treat once they’re fresh from the oven and decorated.

Tools you will need:

Most of the tools and ingredients to make these Marshmallow Mini Egg Tarts should already be in your cupboards but just in case see the list below of the key tools and ingredients you will need.

• Flat Baking Sheet

• Non-stick Baking Paper

• Large mixing bowl

• Pastry Blender

• Rolling Pin

• Pastry Brush

• Ruler

How to make these marshmallow mini egg tarts:

There are three main steps to making these Marshmallow Mini Egg Tarts. The first is making the shortcrust pastry, the second is filling and baking it and the third is topping and decorating it. If you want to do this recipe in stages to make life a little easily luckily, the pastry can be made ahead of time and kept in the fridge making the process of filling, baking and decorating quick and easy. 

Make and Fill the Shortcrust Pastry

Make a shortcrust pastry. In a large mixing bowl, sift the flour and icing sugar. Add the cold butter and rub the cubes together with the flour between your fingers until it reaches a breadcrumb consistency. 

Add the and egg. Use a fork to mix the egg into the flour then add 1 tablespoon of the ice-cold water and use your fingertips to bring the dough together to a ball.

Roll out the pastry and cut into 16 even rectangles. Roll out the pastry until 1/2cm thickness. Measure out as many rectangles as you can that are 6cm x 10cm, then pull together the scraps of dough and re-roll to get the remaining rectangles. You should end up with 16 rectangles in total. 

Carefully place half of the rectangles onto a baking tray lined with baking paper then in the centre of each rectangle spread across 1 tsp of chocolate spread followed by 2 squares of Mini Egg Chocolate.

Seal and Bake the Tarts:

Cover, seal and chill the tarts. Top the filled pastry with the remaining rectangles then seal the edges by pressing the two pieces together with a fork then let the tarts chill in the fridge for 30 minutes.

Egg wash and bake the tarts. Brush the chilled tarts with an egg wash to glaze then bake for 25-30 minutes until golden.

How to make the marshmallow topping:

Melt marshmallows in a non-stick pan. Pour the marshmallows into a pan and let the them gently melt down, stirring continuously.

Add some syrup. Once the marshmallows are fully melted take the mixture off the heat and add maple syrup to the mixture to loosen it up.

Decorate the tarts:

Top each tart with the gooey marshmallow. Using a teaspoon spread the marshmallow topping across the centre of the tart

Decorate with Mini Eggs. Sprinkle chopped and crumbled Mini Eggs across the top sticking them into the sticky marshmallow then you’re ready to serve.

Recipe Card:

Print

With ImageWithout Image

Marshmallow Mini Egg Tarts

Servings: 8

Author: My Kitchen Drawer

Prep time: 1 HourCook time: 30 MinTotal time: 1 H & 30 M

If you're a Mini Egg fan this one is for you. Introducing Marshmallow and Mini Egg Tarts AKA buttery homemade poptarts filled with mini egg chocolate and topped with a delicious marshmallow and Mini Egg topping.

Cook modePrevent screen from turning off

Ingredients

For the Shortcrust Pastry

• 250 g plain flour
• 40 g icing sugar
• 125 g unsalted butter cold
• 2 eggs 1 for the pastry, 1 for the egg wash

For the Filling

• Chocolate Spread
• 100 g Mini Egg Chocolate

For the Marshmallow Topping

• 100 g White mini marshmallows
• 2 tsp maple syrup
• 100 g Mini Eggs chopped and crushed

Instructions

For the Shortcrust Pastry

1. In a large mixing bowl, sift the flour and icing sugar. Add the cold butter and rub the cubes together with the flour between your fingers until it reaches a breadcrumb consistency with a few small pieces of butter still visible.
2. Make a well in the centre and add the egg using a fork to mix it into the flour. Add 1 tablespoon of the ice-cold water then use your fingertips to bring the dough together to a ball.
3. Tip the dough onto a lightly floured countertop, and shape it into a ball, taking care not to overwork it. Wrap it well in clingfilm then chill the dough in the fridge for 30 minutes to rest.

Assemble the tarts

1. After an hour, remove the dough from the fridge and lightly flour your countertop and rolling pin.
2. Rolling from the centre outward, roll the dough to a thickness of about 3mm thick.
3. Measure out approximately 8 rectangles that are 6cm x 10cm in size. Pull together the scraps of dough and re-roll to get the remaining 8 rectangles. You should end up with 16 pieces in total.
4. Carefully place half of the rectangles onto a baking tray lined with baking paper.

For the filling

1. For the chocolate mini egg filling spread a tbsp of the chocolate spread across the centre of the tart then top with 2 squares of mini egg chocolate
2. With the remaining rectangles gently place them on top of each of the filled rectangles and press them down gently with your fingers. Use a fork to press around the edges to seal them completely, then place them all back in the fridge to chill for 30 minutes. Preheat the oven to 180°C.
3. Brush some egg-wash over the tops of all tarts then bake for 25-35 minutes until the pastry is golden brown.

Make the marshmallow topping

1. Place the marshmallows in a non stick saucepan and set over a medium heat stirring regularly.
2. Once fully melted, take the marshmallow off the heat then add the maple syrup and stir it through.

Decorate the tarts

1. Add a tsp of the marshmallow topping into the centre of each tart then spread it across gently.
2. Decorate with chopped and crushed Mini Eggs.
3. The marshmallow topping will set quite quickly so these can be served as soon as you are ready.

Notes

How to store and freeze

To store: Store in an airtight container for up to four days. 

To freeze: Once baked and cooled, freeze the filled tarts in an airtight container for up to 3 months. To thaw, place in the refrigerator to defrost then bake in a pre-heated oven for 10 minutes until the pastry is warm and flakey. Leave them to cool before decorating. 

Nutrition Facts

Calories

366

Fat

18 g

Carbs

43 g

Sugar

16 g

Protein

8 g

Disclaimer: The information is for informational purposes only and does not constitute medical advice or diagnosis. The nutritional information may vary based on the ingredients used, their freshness, and how they are prepared.

https://mykitchensdrawer.com/recipes-blog/marshmallow-mini-egg-tarts

Did you make this recipe?

Tag @mykitchendrawer on instagram and hashtag it #mykitchendrawer

Other Mini Egg inspired treats:

Krispie Rocky Road

Mini Egg Marshmallow Cookies

Doughnut Easter Nests

I would love it if you tagged me @mykitchendrawer on Instagram if you make this recipe. It’s the biggest honour to see my recipes come to life in your kitchen and if you have any questions please don’t hesitate to drop me a message or let’s chat in the comments. Happy baking!