Marshmallow Puff Tartlets

In large bowl, beat butter with sugar until light and fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, cocoa, baking soda and sa< stir into butter mixture to make stiff dough. Wrap and refrigerate for 30 minutes.

By rounded 1 tsp (5 mL), press dough into 3/4-inch (2 cm) deep mini tart cups. Refrigerate for 20 minutes.

Prick bottom of each shell twice. Bake in 350°F (180°C) oven until bottoms are dark and edges are brown, about 10 minutes.

Immediately spoon 1/4 tsp (1 mL) jam into each tart shell; top with marshmallow half, cut side down. Bake until marshmallow is slightly melted but still white, about 2 minutes.

While warm, press marshmallow slightly to seal to shell. Let cool in pan for 5 minutes; remove from pan and let cool on rack.

In small heatproof bowl over saucepan of hot (not boiling) water, melt together bittersweet chocolate, milk chocolate and oil. Remove from heat. Dip marshmallow tops into chocolate mixture; let stand on rack until set, about 30 minutes.

Source : Canadian Living Holiday Cookbook: Fall 2010