easiest way to make ultimate simple Wagon wheel tarts

How have you been? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Wagon wheel tarts. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Wagon wheel tarts is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Wagon wheel tarts is something that I’ve loved my entire life.

Table of Contents


  • 250g packet Nice biscuits
  • 150g butter, melted
  • 1 cup caster sugar
  • 1 tablespoon gelatine powder
  • 1/3 cup boiling water
  • 150g dark chocolate, chopped
  • 3/4 cup Nutella
  • 1/2 cup thickened cream
  • 1/2 cup strawberry jam
  • Dutch-processed cocoa, for dusting


  • Step 1
    Process biscuits until fine crumbs. Add butter. Process until combined. Press mixture over base and side of 12 x 2cm-deep, 6cm round (base) loose-based fluted flan tins. Refrigerate for 30 minutes.
  • Step 2
    Meanwhile, place sugar and 1 1/4 cups water in a saucepan over medium heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Increase heat to high. Bring to the boil. Boil for 4 to 5 minutes or until syrup has thickened slightly. Remove from heat. Transfer � the syrup to a heatproof bowl.
  • Step 3
    Sprinkle 1/2 the gelatine over 1/2 the boiling water in a heatproof jug. Whisk to dissolve gelatine. Add to sugar syrup in bowl, whisking to combine. Cool for 25 minutes.
  • Step 4
    Meanwhile, place chocolate, Nutella and cream in a microwave-safe bowl. Microwave on HIGH (100%), stirring halfway through, for 1 to 2 minutes or until mixture is smooth. Refrigerate to cool and thicken. Divide jam evenly among cases.
  • Step 5
    Using an electric mixer, beat gelatine mixture for 4 to 5 minutes or until thick and holding peaks. Working very quickly, spoon marshmallow over jam, levelling with the back of a spoon, and leaving room for topping. Top with chocolate mixture. Refrigerate for 30 minutes or until set.
  • Step 6
    Repeat step 3 with remaining sugar syrup, gelatine and boiling water, cooling for about 10 minutes.
  • Step 7
    Remove tarts from tins. Using an electric mixer, beat gelatine mixture for 4 to 5 minutes or until thick. Working very quickly, spoon marshmallow into a piping bag fitted with a 1.5cm fluted nozzle. Pipe mixture onto each tart. Refrigerate for 15 minutes. Serve dusted with cocoa.

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