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Wagon wheel tarts
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Prep Time:
110 minutes
Cook Time:
25 minutes
Total Time:
135 minutes
Indulgent chocolate tarts with a nostalgic Wagon Wheel twist.
Ingredients:
  • 250g packet Nice biscuits
  • 150g butter, melted
  • 215.00 gm caster sugar
  • 12.00 gm gelatine powder
  • 82.50 gm boiling water
  • 150g dark chocolate, chopped
  • 225.00 gm Nutella
  • 126.25 gm thickened cream
  • 165.00 gm strawberry jam
  • Dutch-processed cocoa, for dusting
Instructions:
  • Pulse biscuits until finely crushed. Add butter and pulse until mixture comes together. Press into base and sides of 12 x 2cm-deep, 6cm round loose-based fluted flan tins. Chill in the refrigerator for 30 minutes.
  • In a saucepan over medium heat, combine sugar and 1 1/4 cups of water. Stir and cook for 5 minutes until the sugar dissolves. Increase heat to high, bring it to a boil, and cook for 4 to 5 minutes until the syrup slightly thickens. Remove from heat and transfer half of the syrup to a heatproof bowl.
  • Sprinkle half of the gelatine over half of the boiling water in a heatproof jug, then whisk to dissolve it. Pour this mixture into the sugar syrup in a bowl, whisking to combine. Let it cool for 25 minutes.
  • In a microwave-safe bowl, combine chocolate, Nutella, and cream. Microwave on HIGH for 1 to 2 minutes, stirring halfway until smooth. Chill to thicken. Spoon jam evenly into cases.
  • With an electric mixer, whip the gelatine mixture for 4 to 5 minutes until it forms stiff peaks. Swiftly spread the marshmallow over the jam, using the back of a spoon to level it, leaving space for the topping. Finish by adding the chocolate mixture on top. Chill in the refrigerator for 30 minutes until it sets.
  • Repeat the process with the remaining sugar syrup, gelatine, and boiling water, allowing it to cool for approximately 10 minutes.
  • Carefully lift tarts out of tins. Use an electric mixer to beat gelatine mixture for 4 to 5 minutes until thick. Quickly spoon marshmallow into a piping bag fitted with a 1.5cm fluted nozzle. Pipe mixture onto each tart. Chill for 15 minutes. Serve with a dusting of cocoa.

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