Bring on some nostalgia with this musk stick marshmallow tart, with a buttery biscuit base.
125g butter, melted, plus extra, to grease
250g pkt scotch finger biscuits
100g (1/2 cup) caster sugar
125ml (1/2 cup) hot water
3 tsp gelatine powder
1 tbsp fresh lemon juice
1 tbsp rosewater
Pink food colouring, to tint
200g musk sticks
Persian fairy floss, to decorate
Brush a 11 x 34cm (base measurement) rectangular fluted tart tin with removable base with extra butter. Place prepared tin on a large tray. Place the biscuits in a food processor and process until fine crumbs form. Transfer to a bowl then add the melted butter. Stir to combine. Press biscuit mixture evenly over base and up sides of prepared pan. Place in the fridge for 30 minutes to chill.
Meanwhile, combine the sugar and half the hot water in a saucepan over medium- low heat. Cook, stirring, for 2-3 minutes or until sugar dissolves and syrup is clear. Use a fork to combine the gelatine and remaining water in a jug. Pour into the hot sugar syrup. Cook without boiling, stirring, for 2 minutes or until gelatine has dissolved and mixture is clear. Pour mixture into the bowl of an electric stand mixer. Stir in the lemon juice and rosewater. Set aside for 25 minutes or until cooled to room temperature.
Beat the mixture on high for 5 minutes or until very thick. Tint with pink food colouring and beat to combine. Transfer marshmallow to the biscuit base and smooth the surface. Arrange the musk sticks crossways in rows on top, pressing down gently to secure. Cover and place in the fridge for 30 minutes or until set. Decorate with fairy floss just before serving.