This easy-peasy Marshmallow fridge tart hails all the way from sunny South Africa. Picture fluffy, puffy, colourful marshmallows encased in a tangy, creamy filling, all resting on top of a crunchy ginger nut cookie base.
This tart is a special favourite in South Africa, just like the famous peppermint crisp tart. Don’t miss out on trying them both!
If you love anything marshmallow like us, check out this recipe for easy homemade marshmallow fluff without corn syrup.
For other easy fridge tarts, also have a look at this dreamy strawberry and white chocolate cheesecake.
What’s to love about this recipe
- It’s unpretentious, a bit retro and brings an element of fun to the table.
- Very easy to make and great to involve the kids with.
- No need to even turn the oven on.
- Marshmallow tart can be decorated in various ways.
- Most of the components are ready-made, it’s just a matter of combining it.
- Makes a great summer dessert.
Key ingredient notes and substitutions
**Please see the recipe card at the bottom of this post for the full list of ingredients.
Gingernut biscuits
Also known as ginger snaps. These biscuits are readily available in most supermarkets and will form part of the biscuit base.
Alternatively, you can use any other plain biscuits, like digestive biscuits, Graham crackers, Rich tea, Tennis biscuits, Marie biscuits (South Africa), to name but a few.
Butter
We’ll mix the melted butter with the ginger crumbs to make the tart base.
Sweetened condensed milk
Depending on where you are in the world, cans of condensed milk may vary slightly in weight.
The difference is usually just a few grams (we use a 397g/14oz can). As long as the weight is close enough to this range, it won’t impact the quality of the tart.
Lemon juice
Be sure to use freshly squeezed lemon juice for the recipe. Avoid using bottled lemon juice concentrate as it may affect the taste.
Double Cream
Also known as heavy cream. Double cream guarantees a lusciously thick and creamy mixture for optimal texture and hold. However, in a pinch, whipping cream can be a suitable alternative. We do not recommend using single cream.
Marshmallows or mini marshmallows
Traditionally, marshmallow tart is made with regular-sized marshmallows that have been chopped into smaller chunks. As a shortcut, mini marshmallows work fantastically!
You can usually find mini marshmallows in the baking aisles. For an extra fun look, search for packs that have a variety of different colours, including the sought-after baby blue marshmallows.
These packs with mini blue marshmallows are like gold dust, but if you’re in the UK, you might find them at Home Bargains.
Glace cherries
Let’s be honest, even the snobbiest of folks can’t resist the charm of a glace cherry, it’s true!
We recommend roughly sixteen glace cherries for this recipe, but if you love them, add more – you can also leave them out. They are rather sweet, so add more with caution.
Tinned crushed pineapple
You won’t need a full tin of crushed pineapple, 200g will do. Enjoy the leftovers with some yoghurt.
It’s imperative to drain the crushed pineapple before adding it to the mixture. Simply tip the tin out into a colander or sieve and let it sit over a bowl for a while. If you’re in a hurry, squash the pineapple with a spoon to force any extra liquid out quickly.
If you can’t find tinned crushed pineapple where you are, you can buy tinned pineapple rings or pieces and just zap it in a food processor. If you are doing this, it’s even more important to drain it before adding it to the mixture.
A note on the size of the dish
We use a 23cm/9″ round springform tin. You can use a smaller 20cm/8″ tin for a slightly thicker tart with a thicker crust.
You can also use a square tin of roughly 20cm x 20cm/8″ x 8″ or a rectangular dish of roughly 26cm x 16cm/10″ x 6″.
How to make a marshmallow tart
Making the base
- Use a food processor to blitz the ginger nut biscuits into a fine crumb.
No food processor? No problem! Just put the ginger nut biscuits in a sturdy plastic bag and crush them with a rolling pin.
- Melt the butter either in the microwave or on the stovetop and then add it to the biscuit crumbs. Give it another whizz until it’s well combined.
If you crushed the biscuits with a rolling pin, transfer the crumbs to a bowl and mix the melted butter in thoroughly with a spoon.
- Press the crumb mixture firmly into the base of a baking dish or round springform cake tin. (We use a 23cm/9″ round springform tin. You can use a smaller 20cm/8″ tin for a slightly thicker tart with a thicker crust.)
You can use the back of a spoon or the bottom of a glass to smooth out and press the crumb mixture evenly into the base.
- Place the crust in the fridge to firm up whilst you get on with the filling.
Making the filling
- In a large bowl, combine the condensed milk with the freshly squeezed lemon juice.
- Using a hand mixer, whisk or even a fork, beat the mixture until it begins to thicken slightly. The lemon juice plays a key role in thickening the condensed milk.
- In another mixing bowl, whisk the cream until it forms stiff peaks.
- Add the thickened condensed milk mixture to the whipped cream.
- Briefly whisk the two mixtures together until you achieve a thick, smooth consistency.
- Fold in the marshmallows and glace cherries.
- Finally, gently fold in the drained, crushed pineapple until all the ingredients are well combined.
- Spoon the marshmallow mixture onto the biscuit base, then use a spoon to smooth the top.
- To allow the tart to firm up, place it in the fridge, covered with cling film, for a minimum of 6 hours. For the best results, it’s recommended to leave it overnight.
Feel free to decorate it however you like!
A shortcut version
You can skip making a crumb crust with butter and crushed biscuits and simply layer whole biscuits on the base of your dish.
Decoration ideas
- In the picture above we piped homemade marshmallow fluff on top of the tart and toasted the tips with a kitchen torch.
Not only does it look fancy, but you will fill the house with the joyful smell of toasted marshmallows.
- Dollop or pipe whipped cream on top.
- Sprinkle with cookie crumbs.
- Scatter with mini marshmallows.
- Dot large marshmallows on top and toast with a kitchen torch.
- Leave it plain.
Storage suggestions
To keep the tart fresh, you can store it in the fridge for up to 3 days. Simply cover it with cling wrap, foil or place it in an airtight container.
Not suitable for freezing.
FAQ
No, you can be creative and layer the mixture into glasses, alternating with the cookie crumbs.
This tart can be served at any occasion; afternoon or morning teas, birthdays, Christmases or just as a treat for your people at home. It works especially well with the soft pastels of a baby shower.
Yes, you can leave them out. It will make the tart slightly less sweet.
Easy Marshmallow fridge tart
Equipment
- 1 23cm/9" round springform tin OR 20cm/8" round springform tin for a thicker tart, OR 20cm x 20cm/8" x 8" square tin, OR 26cm x 16cm/10" x 6".
Ingredients
For the base
- 200 gram ginger nut biscuits finely crushed
- 70 gram butter salted or unsalted, melted
For the filling
- 1 can condensed milk 397g
- 60 millilitre lemon juice freshly squeezed, approximately one large lemon will be needed
- 250 millilitre double cream or heavy cream
- 200 grams marshmallows chopped into smaller pieces, or mini marshmallows
- 16 glace cherries halved
- 200 grams tinned crushed pineapple drained
Instructions
Making the base
- Use a food processor to blitz the ginger nut biscuits into a fine crumb.No food processor? No problem! Just put the ginger nut biscuits in a sturdy plastic bag and crush them with a rolling pin.200 gram ginger nut biscuits
- Melt the butter either in the microwave or on the stovetop and then add it to the biscuit crumbs. Give it another whizz until it's well combined.If you crushed the biscuits with a rolling pin, transfer the crumbs to a bowl and mix the melted butter in thoroughly with a spoon.70 gram butter
- Press the crumb mixture firmly into the base of a baking dish or round springform cake tin. You can use the back of a spoon or the bottom of a glass to smooth out and press the crumb mixture evenly into the base.
- Place the crust in the fridge to firm up whilst you get on with the filling.
Making the filling
- In a large bowl, combine the condensed milk with the freshly squeezed lemon juice.1 can condensed milk, 60 millilitre lemon juice
- Using a hand mixer, whisk or even a fork, beat the mixture until it begins to thicken slightly. The lemon juice plays a key role in thickening the condensed milk.
- In another mixing bowl, whisk the cream until it forms stiff peaks.250 millilitre double cream
- Add the thickened condensed milk mixture to the whipped cream.
- Briefly whisk the two mixtures together until you achieve a thick, smooth consistency.
- Fold in the marshmallows and glace cherries.200 grams marshmallows, 16 glace cherries
- Finally, gently fold in the drained, crushed pineapple until all the ingredients are well combined.200 grams tinned crushed pineapple
- Spoon the marshmallow mixture onto the biscuit base, then use a spoon to smooth the top.
- To allow the tart to firm up, place it in the fridge, covered with cling film, for a minimum of 6 hours. For the best results, it's recommended to leave it overnight.Feel free to decorate it however you like!
Nutrition
For food safety advice, including guidance on food allergies
