The buttery pastry, homemade jam and those gooey marshmallows will transport you to a childhood memory. This tart is just like the wagon wheels you have grown up with just better!
This tart is so much fun to make plus who can resist fluffy marshmallow and raspberry jam sandwiched with a butter biscuit base? This Easy Wagon Wheel tart is topped off with a decadent dark chocolate top!
These are iconic in Australia. A huge family favorite for many. Now you can make this wonderful version at home. If you didn’t grown up with wagon wheels, you’ll still love the combination of cookie, marshmallow, jam and chocolate.
WHAT YOU’LL NEED
This recipe makes use of basic pantry ingredients like flour, sugar, eggs, and raspberry jam. Marshmallows and good quality dark chocolate is also needed for this tart.
If you want to get a little more fancy and can source some freeze dried raspberries they make a great decoration on top of the tart.
HOW TO MAKE A WAGON WHEEL TART
- 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.
- To make the marshmallow filling, 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.
- If using freeze dried raspberries garnish tart before allowing to chill in fridge.
NOTES
- You might be tempted to skip chilling the pastry base in the fridge, but this is essential to getting that delicious texture a tart base is known for.
- Don’t rush the melting of marshmallows. Take your time on a slow burn. Remember you want them “toasted” and not “charcoal”.
Wagon Wheel Tart
Cost: 20
Equipment
- Mixing bowl
- Tart tin – ideally fluted, loose-bottomed
- Small saucepan
Ingredients
FOR THE PASTRY BASE
- 230 g plain flour
- 130 g unsalted butter chopped & chilled
- 85 g icing sugar
- 1-2 tbs iced water add if dough too dry
FOR THE RASBERRY JAM
- 225 g frozen rasberries
- 2 tbsp caster sugar
- 1 tsp vailla paste
FOR THE MARSHMELLOW FILLING
- 200 g marshmallows
FOR THE CHOCOLATE GANACHE
- 250 g dark chocolate chopped
- 1/3 cup cream
Instructions
FOR THE PASTRY BASE
- 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.
FOR THE JAM FILLING
- 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.
TO MAKE THE MARSHMALLOW FILLING
- 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
- 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.
Notes
- Tart shell can be made the day before.
- Fresh or frozen raspberries can be used.
- Don’t rush the marshmellow step.