You'll have to excuse the photography yet again! Not my best work, however this tart was just delicious!

I thought this was going be to ridiculously sweet when I licked the spoon of the marshmallow topping. However it turned out to be just perfect! The base with the almond meal, compliments the marshmallow and jam topping, and proved to be just the perfect combination. Not to mention it looks spectacular!

Marshmallow & Jam Tart
Donna Hay

1 block ready-prepared shortcrust pastry (or you can make your own like I did)
60g butter, softened
65g caster sugar
1 egg
1/4 cup almond meal
1 tablespoon plain flour
topping:
200g pink marshmallows
60g butter
2 tablespoons milk
120g white chocolate, chopped
1/2 cup strawberry jam, warmed
1 cup shredded coconut

1. Roll out the pastry on a lightly floured surface to a 20 x 42cm rectangle 3mm thick. Line a 12 x 35cm loose-bottomed rectangular fluted tart tine with the pastry and refrigerate for 10 minutes.

2. Preheat the oven to 160°C. Place the butter and sugar in the bowl of an electric mixer and beat until smooth. Add the egg, almond meal and flour and mix well to combine. Spoon the mixture into the tart shell and spread evenly. Bake for 30 minutes or until cooked when tested with a skewer. Cool on a wire rack.

3. To make the topping, place the marshmallows, butter and milk in a small saucepan over low heat and stir continuously until the mixture is smooth. Remover from the heat, add the chocolate and stir until melted. Top the tart with the mixture, spoon the jam down the centre and sprinkle over the coconut.

Serves 8