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Raspberry Marshmallow Tarts

Nutrition Facts Canadian

Nutrition Facts Canadian
Valeur Nutritive
1 tart 66g Total Servings: 24

% Daily Value Amount
% valeur quotidienne Teneur
Calories / Calories
50
Fat / Lipides
6 g
9%
Saturated / Saturé
4 g
20%
+ Trans / Trans
0g
Cholesterol / Cholestérol
15mg
5%
Sodium / Sodium
40mg
1%
Carbohydrate / Glucides
10g
3%
Fibre / Fibres
0g
0%
Sugars / Sucres
7g
Protein / Protéines
1g

15%
Vitamin A / Vitamine A
0%
Vitamin C / Vitamine C
0%
Calcium / Calcium
0%
Iron / Fer
0%
Niacin / Niacine
0%
Thiamine / Thiamine
2%
Riboflavin / Riboflavine
0%
Folate / Folate
* Based on a 2000 calorie diet


Nutrition Facts US

Nutrition Facts US
Per 1 tart 66g Total Servings: 24

Amount Per Serving
Calories
50
Calories from Fat
54
% Daily Value *
Total Fat
6 g
9%
Saturated Fat
4 g
20%
+ Trans
0g
Cholesterol
15mg
5%
Sodium
40mg
1%
Total Carbohydrates
10g
3%
Fiber
0g
0%
Sugars
7g
Protein
1g

Vitamin A 15% • Vitamin C 0%
Calcium 0% • Iron 0%
Thiamine 0% • Riboflavin 0%
Niacin 0% • Folate 0%
* Based on a 2000 calorie diet


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Prep time

30 mins

Cook time

15 mins

Total time

165 mins

Ingredients 

Raspberry Filling

  • 24 prepared gluten free tart shells (using Kinnikinnick Flakey pie dough recipe) (288g)

  • 2 pints raspberries (340g)

  • 1 cup boiling water (240g)

  • 1pkg raspberry flavoured gelatin (85g)

 Marshmallow Toppnig

  • 1 bag large marshmallows (250g)

  • 1/3 cup milk (90g)

  • ½ cup icing sugar (70g)

  • ½ tsp vanilla extract (2g)

  • 1 cup whipping cream (240g)

  • Whip cream (optional garnish)

  • Raspberry (optional garnish)


Directions

Preheat oven to 350°F (176°C). Bake tart shells for 15 minutes, let cool.


In a medium bowl combine boiling water and raspberry flavoured gelatin. Stir until dissolved. Add raspberries and stir until combined. Divide into cooled tart shells and refrigerate to set up (Fill ¾ full).


In a medium size pot, combine marshmallows and milk. Stir over medium low heat until marshmallows are melted and combined. Let cool.


In a medium bowl whip whipping cream until soft. Add icing sugar and vanilla extract and whip until stiff. Fold in cooled marshmallow mixture. Top prepared tart shells with marshmallow topping and return to fridge to set (2 hours).


Makes (24) 2” Tarts


Decorate with whipping cream and fresh raspberry if desired.


 

Tips & Variations

  • Recipe for flakey pie dough available on this site.
  • For best results let set overnight.

 

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Weight: 4 x 454g/ 16oz.
Gross Wt 2.13 Kg, 4.69 lbs

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Tart Shells

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Weight: 240g
Qty/Pkg: 12
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Pie Crusts

Weight: 390g/ 13.75oz
Qty/Pkg: 2

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All Purpose Flour Blend

Customers say it's the best gluten-free flour you can find. Use as one-to-one replacement for regular flour in your favourite recipes for bread, desserts, sweets & savoury. Keep your old cookbooks. VEGAN. OUT OF STOCK
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T5H 3P7 Canada

P: 1 (780) 424-2900

TF: 1 (877) 503-4466

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