I developed this recipe in honor of my mother who absolutely loves CMP Sundaes!
If you’re not familiar, CMP stands for chocolate, marshmallow & peanut. What perfect flavors for topping buttery, flaky puff pastry.
All components of these tarts can be made ahead & assembled when you’re ready. They also hold up very well at room temperature. You can display them for a yummy sweet snack all day long. As if they’ll last that long.
Active Time: 10 min.
Total Time: 25 min.
Servings: 12 tarts
Ingredients:
1 sheet Puff pastry
1 egg lighten beaten with 1 tablespoon water (egg wash)
1/4 cup Nutella spread
2 tablespoon peanut butter
1/3 cup Marshmallow whipped cream (recipe below)
1/4 cup Roasted Salted Peanuts – chopped
Roadmap:
- Preheat oven to 400°F.
- On lightly floured surface, roll out defrosted puff pastry to crease seams. Cut into 12 rectangles.
- Place the rectangles on a parchment lined baking sheet. Score each pastry with a sharp knife, about 1/3 inch from the outer edge, all the way around making a rectangle inside the rectangle. Do not cut all the way through. Pierce the center of each pastry with a fork a couple times. Brush the edges of each pastry shell with the egg wash.
- Bake the pastry for 15-20 minutes or until they puff up and are golden brown. Remove to a rack to cool completely. If you want, cut around the inner rectangle with a small paring knife and press the center down lightly to create an indentation. (The pastry will condense on its own when you spread on toppings). Once cooled, store lightly covered at room temperature until ready to assemble.
- Make marshmallow whipped cream. Cover & refrigerate if making ahead.
- Add Nutella to a small bowl & swirl in peanut butter. (I think it presents better with swirls instead of completely combined). Set aside until ready to assemble. Don’t refrigerate. It’s easier to spread at room temperature.
- To assemble, spread Nutella & peanut butter swirl on top of each tart shell. Top with a dollop of marshmallow whipped cream & a sprinkle of chopped salty peanuts.
- Serve when you wish. These hold up beautifully for hours.
Marshmallow whipped cream (makes 24 tablespoons)
1 cup (238 g) heavy whipping cream
½ teaspoon vanilla extract
1 cup marshmallow fluff
- In a large bowl, add heavy cream and vanilla.
- Using a handheld or standing mixer, begin mixing at the lowest speed and gradually increase the speed to medium as the cream thickens and soft peaks form – couple minutes. Soft peaks are achieved when the whipped cream holds its shape but the peaks droop slightly. Turn mixer off.
- Add marshmallow fluff.
- On medium speed, mix until stiff peaks form – peaks that stand straight up and hold their shape. It should only take about a minute & you have amazing marshmallow whipped cream!
