Mini Mint-Mallow Tarts (Edit recipe)

What’s not to love about the combo of chocolate and mint! Use our original PIE CRUST RECIPE or our PIE CRUST MIX from Legit Bread Company for the crust. The filing is luscious and oh so very rich, so a mini tart is the perfect way to serve it up. A very simple filling that comes together quickly. If tarts aren't your thing, our MINT MALLOW PIE is full size option. Either way this one is for all our chocolate lovers.

30 minutes

15 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	288
Fat:	13 g
Carbohydrates:	36 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	150 mg
Fiber:	3 g
Sugars:	33 g
Calculated per serving.

by Back Porch Paleo

View original recipe

Serves: 8

Ingredients

1 whole Paleo/GF Pie Crust (click for recipe)

filling

20 whole Vanilla Marshmallows (Sweet Apricity), 63 grams (or your favorite brand)
3 Tbsp Coconut Milk, full fat, or milk of choice
4 oz Mint Hu Dark Chocolate Gems, can sub chocolate of choice
.125 tsp Sea Salt
6 whole Peppermint Essential Oil, 6-8 drops total, depends on how minty you like it

extras

1 Tbsp Vanilla Infused Sugar, optional
1 whole Egg, plus 1 tbsp water for egg wash, optional

Shop

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 400°
Make pie crust according to directions, divide dough in half and place half back in the bowl and cover with plastic. Roll out the other half of the dough between parchment paper to about u215b“ thick and cut out using cutters or small cookie cutters. Place on a baking sheet lined with parchment and sprinkle with a bit of sugar if using. Set aside while you make tarts.
For most tart pans, a 3” circle of dough should fit inside and up the edge. Roll out the other half of the dough, cut out circles and place in the tart pan pressing into the bottom and sides. You should get 8. Finish edge as desired.
Place the baking sheet with cutouts on it and tart pan in the oven, bake for 5 minutes and remove tart shells from the oven to apply egg wash on tart edges if using. Return to the oven and continue baking for a total of 12-15 minutes or until edges are golden brown. Remove from the oven and cool completely while you make the filling.
In a small saucepan, add marshmallows, milk and chocolate gems. Melt over low heat stirring to fully incorporate. Watch closely so it doesn’t burn.
Once melted, remove from heat and cool. Fold in whipped cream until fully incorporated. Spoon into tarts, place cutouts on top and sprinkle with a bit of sugar, if using. Place in the refrigerator until ready to serve.
Depending on how many tart shells you made, you could have extra filling. Simply spoon into a ramekin or small bowl and serve with a few cut out pie crust cookies. Equally delish!

Notes

We do use some pretty adorable PIE CRUST CUTTERS to top the tarts with. This is of course optional and you can use a simple circle or whatever small cut out you like or with a little dollop of whipped cream.

Our favorite marshmallows to use are from Sweet Apricity, becuase they're amazing. While we've not tested it using a traditional marshmallow, they should work as well.