Fluffy, puffy, colourful and delicious. This fun marshmallow fridge tart has a filling of mini marshmallows, condensed milk and cream, resting on top of a ginger nut biscuit base. If you love anything marshmallow like me, check out this recipe for easy homemade marshmallow fluff without corn syrup.

For more easy fridge tarts, also have a look at this peppermint crisp tart with a twist or this dreamy white chocolate and ginger cheesecake.

Why make this recipe?

1. It's unpretentious, a bit retro and brings an element of fun to the table.
2. Very easy to make and great to involve the kids with
3. No need to turn on the oven
4. Can be decorated in various ways
5. Most of the components are ready-made and it's just a matter of combining it

this recipe

What do I need to make this Marshmallow fridge tart?

Ingredients:

1. Ginger nut biscuits: Also known as gingers snaps. These biscuits are readily available in most supermarkets and will form part of the biscuit base. In the UK this is the 10th most popular biscuit to dunk in a cup of tea (also great for treating motion sickness!)
2. Butter: Melted butter will be combined with the ginger crumbs to bind the base of the tart.
3. Condensed milk: You will need one can, or 397g which is usually the standard weight per can, give or take a few grams.
4. Lemon juice: Only use freshly squeezed lemon juice. Lemon juice concentrate in the bottles will not work for this recipe because you will notice the less-than-favourable difference in taste.
5. Double Cream: If you can't find double cream where you are, you can use heavy cream instead.
6. Mini marshmallows: Usually found in the baking aisles. I like to use the packs with as many different colours as possible, especially the ones with baby blue marshmallows thrown in the mix. They are like gold dust, but if you're in the UK, Home Bargains sell these multicoloured packs.
7. Glaze cherries: All snobbery aside, most people love a glaze cherry really!

Tools:

1. Food processor or rolling pin: To blitz or bash the ginger nuts into fine crumbs
2. Mixing bowl or two
3. Hand mixer or whisk: For whipping the cream
4. Lemon squeezer
5. Baking dish or springform cake pan: For the baking dish you will need an approximate 20cm x 30cm/11'' x 8''/3.38 quart dish, or 8'' for a round springform cake pan

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Substitutions and Variations:

1. If you don't like ginger nut biscuits, you can use digestive biscuits or graham crackers instead.
2. If you only have large marshmallows to hand, you can use them too by slicing them into smaller pieces

How to make this recipe:

Step 1: Start by blitzing the ginger nut biscuits into a fine crumb with a food processer. If you don't have a food processer, add the biscuits to a thick-ish plastic bag and bash them with a rolling pin. It may take a little longer but it's good exercise for mind, body and spirit! Melt the butter in the microwave or on the stove top and mix with the biscuit crumb. Press the crumb mixture into the base of the baking dish or 8'' spring form cake pan. The back of a spoon or the bottom of a glass work well for achieving a tidy base. Place the biscuit base in the fridge for the crust to firm up. It will take about half an hour.

Step 2: Empty the can of condensed milk into a mixing bowl together with the freshly squeezed lemon juice. Mix well until the mixture starts to thicken up slightly. You can do this with a hand mixer, whisk or a fork.

Step 3: In a separate bowl, whip the cream until stiff peaks form.

Step 4: Add the whipped cream to the condensed milk mixture and gently fold together until just combined. Add the mini marshmallows and halved glaze cherries. Fetch the chilled base from the fridge and dollop the mixture on top. Smooth the top with a spoon and decorate as you wish. Place the tart in the fridge for at least 6 hours to firm up, but overnight is even better.

Decoration ideas for a marshmallow fridge tart:

1. In the picture above I piped homemade marshmallow crème on top of the tart and torched the tips with a kitchen torch. Not only does it look fancy, but you will fill the house with the joyful smell of toasted marshmallow
2. Whip extra cream to dollop or pipe on top
3. Crush a ginger nut biscuit and sprinkle the crumbs over the top
4. Scatter more mini marshmallows over
5. Dot large marshmallows on top and toast with a kitchen torch (or not)
6. Leave it plain

Storage suggestions:

1. This tart will keep well in the fridge for up to 3 days
2. Cover well with cling wrap or foil to keep it fresh

Easy Marshmallow fridge tart recipe:

FAQ:

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