grasshopper tartlets

How To Make grasshopper tartlets

• 1

  Crush cookies with rolling pin or process in food processor. Mix with melted butter in a bowl and mix well. Line thirty six 2 inch muffin cups with foil or paper liners. Put 1 heaping teaspoon of crumb mixture in each muffin cup and tamp down with a pastry tamper or bottom of small container, such as a film canister. Reserve remaining crumbs. Mix the cream and crème de menthe in large mixing bowl. Beat at high speed until very soft peaks form. Add marshmallow crème in large dollops, beating constantly until mixture begins to thicken but is not dry. Spoon or pipe the mixture into the prepared muffin cups. Sprinkle with reserved crumb mixture. Freeze tartlets until firm. Serve at once or remove to airtight container and freeze for up to 2 weeks. For Brandy Alexander Tartlets, substitute 3 Tbsp. brandy and 3 Tbsp. crème de cacao for the crème de menthe. Make 36 Big Taste of Little Rock
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