Salted caramel and hazelnut ganache tart with toasted marshmallow & raspberries

My 3yo nephew was literally shaking with excitement when I put this tart down in front of him. If that’s not a win, then I don’t know what is 🙂 Here’s how y’all can bake it too.



Serves: 6–8
Time: Around 5 hours

(video tutorial and recipe from Scoff)

  • 300g plain flour
  • 200g butter
  • 100g sugar
  • 1 egg

Combine flour, butter and sugar in a food processor. Process until mixture resembles fine breadcrumbs. Add yolk and chilled water. Process until dough just comes together.

Turn pastry onto a lightly floured surface. Knead until just smooth. Shape into a disc. Wrap in cling wrap and refrigerate for 30 minutes.

Place pan on a baking tray. Line pastry case with baking paper. Fill with ceramic pie weights or uncooked rice. Bake at 180C for 10 minutes. Remove weights and paper. Bake for a further 5 to 10 minutes or until pastry is golden. Allow to cool.

SALTED CARAMEL  (recipe pinched from Donna Hay)