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Musk stick marshmallow tart recipe
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Prep Time:
30 minutes
Cook Time:
5 minutes
Total Time:
35 minutes
Indulge in a nostalgic musk stick marshmallow tart on a buttery biscuit base.
Ingredients:
  • 125g butter, melted, plus extra, to grease
  • 250g pkt scotch finger biscuits
  • 100g (1/2 cup) caster sugar
  • 125ml (1/2 cup) hot water
  • 9.00 gm gelatine powder
  • 21.00 gm fresh lemon juice
  • 20.00 ml rosewater
  • Pink food colouring, to tint
  • 200g musk sticks
  • Persian fairy floss, to decorate
Instructions:
  • Grease a 11 x 34cm rectangular fluted tart tin with butter. Set the tin on a large tray. Crush the biscuits in a food processor until fine crumbs form. Combine with melted butter in a bowl. Press the mixture evenly onto the base and sides of the tin. Chill in the fridge for 30 minutes.
  • In a saucepan over medium-low heat, melt sugar with half of the hot water until syrup is clear. In a separate jug, combine gelatine with remaining water using a fork. Pour gelatine mixture into the sugar syrup and stir until dissolved. Transfer the mixture to an electric stand mixer. Add lemon juice and rosewater, then let it cool for 25 minutes to room temperature.
  • Whip the mixture on high for 5 minutes until it becomes thick. Add pink food coloring and mix well. Pour the marshmallow onto the biscuit base and spread it evenly. Place musk sticks in rows on top, gently pressing down to stick. Chill in the fridge for 30 minutes to set. Finish with fairy floss right before serving.

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