For this make-ahead dessert, assemble everything, including the blueberry and marshmallow checkerboard design. Refrigerate up to a day ahead. At serving time, broil the tart briefly to brown the marshmallows.

Source: Family Circle
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Ingredients

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Directions

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  • Heat oven to 375°F.

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Crust:
  • Place graham crackers in large plastic food-storage bag; seal. Crush with rolling pin until coarsely crumbed. Place almonds in food processor; process until finely ground. Add sugar, melted butter and crumbs; pulse until well combined and crust begins to stick together.

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  • Press crumb mixture over bottom and up sides of 11 x 7 x 1-1/2-inch rectangular baking pan.

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  • Bake in 375°F oven for 8 to 10 minutes or just until crust begins to brown around edges. Remove pan to wire rack and let cool.

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Filling:
  • Combine 2 cups blueberries, the sugar, cornstarch, water, lemon juice, nutmeg and almond extract in medium-size saucepan. Cook over medium-high heat, stirring, until mixture is clear, blueberries pop and mixture thickens, about 10 minutes.

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  • Pour blueberry filling into baked crust, spreading to edges. Arrange remaining 1 cup berries and the mini marshmallows in an alternating checkerboard pattern over top of tart. Cover with plastic wrap and refrigerate until ready to serve.

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  • Remove tart from refrigerator 30 minutes before serving. Heat broiler.

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  • Watching carefully, place tart under broiler just until marshmallows begin to brown, 1 to 2 minutes. Remove from oven. Remove side of pan and serve immediately. Make-Ahead: Crust can be made ahead and stored at room temperature for up to 1 week. The tart can be assembled and refrigerated a day ahead.

Nutrition Facts

311 calories; 13 g total fat; 6 g saturated fat; 23 mg cholesterol; 114 mg sodium. 49 g carbohydrates; 3 g fiber; 3 g protein;

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