Marshmallow Puff Tartlets Marshmallow Puff Tartlets

Photography: Yvonne Duivenvoorden | Food styling: Lucie Richard | Prop styling: Catherine Doherty

Strawberry jam and marshmallows star in these little chocolate tartlets that your kids will enjoy making with you as much as they will eating! They’re easily transportable, making them ideal for packing up and taking to potlucks or cookie exchanges.

  • Prep time 1 hour
  • Total time 2 hours & 15 minutes



In bowl, whisk together flour, cocoa powder, baking soda and salt.

In large bowl, using hand mixer on medium speed, beat butter with sugar until light and fluffy, about 3 minutes. Beat in egg then vanilla; stir in flour mixture to make stiff dough. Cover and refrigerate for 30 minutes. 

Preheat oven to 350°F. Mist 3/4-inch deep mini tart pan with cooking spray.

Press dough, by rounded 1 tsp, into prepared pan; prick bottom of each shell twice. Refrigerate for 20 minutes. 

Bake until bottoms are dark and edges are golden, about 10 minutes. Immediately spoon 1/4 tsp jam into each tart shell; top with marshmallow, cut side down. Bake until marshmallows are slightly melted but still white, about 2 minutes.

While warm, press marshmallows slightly to seal to shells. Let cool in pan on rack for 5 minutes; transfer directly to rack to cool completely.

Meanwhile, in small heatproof bowl set over saucepan of gently simmering 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.

Makes 48 tartlets.

Nutritional facts PER TARTLET: about

  • Fibre 1 g
  • Sodium 23 mg
  • Protein 1 g
  • Calories 64
  • Total fat 3 g
  • Potassium 26 mg
  • Cholesterol 9 mg
  • Saturated fat 2 g
  • Total carbohydrate 9 g


  • Iron 2
  • Folate 3
  • Vitamin A 2
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Baking & Desserts

Marshmallow Puff Tartlets