Ingredients
1/2 cup Nutella or other Chocolate Spread
Pastry
3 oz Cream Cheese
1/2 cup Butter
1 cup Flour
1/4 teaspoon Salt (if using unsalted butter)
3 Tablespoons Ice Water
Glaze
1 cup Powdered Sugar
1 teaspoon Vanilla
1/8 teaspoon Kosher Sea Salt
2 Tablespoons Butter
3 oz Mini Marshmallows, or larger Marshmallows cut up
2 Tablespoons Half-and-Half
Prepare
Preheat the oven to 375.
Either with a stand mixer or by hand with a pastry cutter mix butter, cream cheese and flour into dough. Add ice water a tablespoon at a time until the pastry dough holds well together.
Pastry will be sticky, so when working with dough, you will want to be sure to flour surfaces, tools and your hands as you work with the pastry.
Roll out dough into a rough rectangle and cut into pairs. The dough will roughly make 8-12 hand tarts, depending on the size you make them. You can freehand cut, use a ruler, or use biscuit or other cutters to make pastry pairs.
Once dough is rolled, trimmed, and cut into pairs, add to one half of each pair 1-2 heaping tablespoons of roasted strawberries. Spread with a spoon, allowing a boarder for the pastry halves to meet up for crimping. Wet edges of the pastry for a better seal when crimping. the amount of filling you add, will depend on the size and number of tarts you are cutting. Wet edges of the pastry for a better seal when crimping.
Pair up pastry halves, crimp and transfer to a parchment lined baking pan.
Bake at 375 degrees for about 18-20 minutes.
Remove from oven when light browned and let rest on baking sheet for 5 minutes before transferring to a cooling rack for glazing.
Mix sugar, vanilla, and salt in a bowl.
Melt butter over medium heat.
Add marshmallows to butter and stir until completely melted.
Whisk marshmallow mixture into sugar mixture.
Loosen by stirring in half-and-half.
If mixture is lumpy return to pan and cook and stir over low heat until smooth.
Working quickly, spoon or pipe glaze over tarts.
Top glazed tarts with additional marshmallows and brown with a torch, if desired.
Allow to air dry for the glaze to set.
Recipe makes 8-12 hand tarts, depending on size of pairs
