Wagon Wheel Tart

Prep Time1 hr

Cook Time30 mins

Course: afternoontea, Dessert, parties, picnics

Cuisine: Australian

Keyword: arnottsclassics, chocolate tart, tart, wagon wheel, wagon wheel tart

Author: Laura | Open Garage

Cost: 20

To make the pastry, add the flour, butter and icing sugar in a food processor and process until resembles fine breadcrumbs. While the motor is running, add the egg yolks and process until combined. Add the iced water and process until the dough just comes together.
On a lightly floured surface turn out mixture and gently bring together to form a ball. Flatten into a disk, wrap in plastic wrap and refrigerate for 30 minutes.
Roll the pastry out between 2 sheets of non-stick baking paper to 3mm-thick. Preheat oven to 180°C. Line a lightly greased loose-bottomed, fluted tart tin with the pastry. Trim the edges and prick the base with a fork. Refrigerate for 15 minutes.
Line the pastry case with non-stick baking paper and fill with baking weights or rice. Bake for 15 minutes, remove the paper and weights (or rice) and bake for a further 10 minutes. Remove from the oven and set aside.

To make the jam filling, Put the raspberries into a saucepan over a medium flame. Using a fork press the raspberries as they begin to heat up.
When the raspberries have broken down to a saucy consistency add the sugar and vanilla and stir until combined. Remove from the heat and allow the mixture to cool a little before pouring into tart shell.
Pour the jam into tart shell and allow it to cool completely by placing in fridge.

Melt the marshmallows slowly over a low heat. Use a larger pan than you think you’ll need, as the marshmallows will expand as they warm through. Not to worry if some start to “toast.” This adds a yummy flavour to the tart. Once marshmallows melted to a pouring consistency, pour instantly over jam filling and set aside to make the chocolate ganache.

To make the chocolate ganache. Combine chocolate and cream in a heatproof bowl over a saucepan of simmering water. Stir until smooth. Remove bowl from heat. Pour chocolate ganache over jam filling. Allow to set in the fridge before serving.