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Stunning Sriracha-Spiced Caramel Marshmallow Tart Recipe

Sriracha-Spiced Caramel Marshmallow Tart
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Bite into this Sriracha-Spiced Caramel Marshmallow Tart for a surprising sweet and spicy dessert. It balances deep caramel comfort with a fiery kick, following the Spoon & Sprout philosophy of tradition meeting fresh inspiration.

Ingredients

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  • Tart Crust (pre-made or recipe of choice)
  • 1 cup granulated sugar
  • 1/2 cup light corn syrup
  • 1/4 cup water
  • 1/2 cup heavy cream
  • 4 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 2 to 3 tablespoons Sriracha sauce (adjust to your spice preference)
  • 1 bag (10 oz) large marshmallows

Instructions

  1. Prepare your tart crust and set it aside.
  2. In a medium saucepan, combine the sugar, corn syrup, and water. Heat over medium heat, stirring until the sugar dissolves.
  3. Stop stirring and boil the mixture until it reaches 300°F (caramel stage) on a candy thermometer.
  4. Remove the caramel from the heat. Carefully whisk in the heavy cream, butter, and vanilla extract. The mixture will bubble vigorously.
  5. Stir in the Sriracha sauce until fully incorporated.
  6. Pour the spiced caramel filling into the prepared tart crust.
  7. Arrange the marshmallows evenly over the top of the caramel filling.
  8. Place the tart under a broiler for 30 to 60 seconds, watching constantly until the marshmallows are golden brown and puffed.
  9. Let the tart cool completely before slicing and serving.

Notes

  • Taste the caramel before adding the Sriracha to gauge the depth of flavor you want.
  • If you prefer a lighter spice level, start with 2 tablespoons of Sriracha.
  • Use a deep-dish tart pan for a more generous filling.
  • This tart is best enjoyed the day it is made.

Nutrition

Find it online: https://spoonsprout.com/sriracha-spiced-caramel-marshmallow-tart-recipe/