• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
    • Savoury
    • Sweet
  • About me

The Cinnamon Jar logo

menu icon
go to homepage
search icon
Homepage link
  • Savoury
  • Sweet
  • About me
    • Instagram
    • Pinterest
  • ×

    Home » Sweet

    Published: Sep 12, 2022 by Maretha @ The Cinnamon Jar

    Easy Marshmallow fridge tart

    Jump to Recipe Print Recipe
    Marshmallow fridge tart on a white plate, decorated with mini marshmallows.

    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
    Marshmallow tart on a white plate with peaks of piped marshmallow fluff on top 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

    Disclosure: Some of the links on this page are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalise a purchase.

    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
    A slice of marshmallow tart on a pink plate with a mug of coffee in the background

    Easy Marshmallow fridge tart recipe:

    Marshmallow tart on a white plate with peaks of piped marshmallow fluff on top

    Easy Marshmallow fridge tart

    Maretha @ The Cinnamon Jar
    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.
    5 from 71 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Fridge time 6 hrs
    Total Time 6 hrs 15 mins
    Course Dessert
    Cuisine International
    Servings 12 servings
    Calories 362 kcal

    Ingredients
     

    For the base

    • 200 gram ginger nut biscuits - crushed
    • 60 gram butter - salted or unsalted, melted

    For the filling

    • 1 can condensed milk - 397g
    • 90 millilitre lemon juice - freshly squeezed, approximately one large lemon will be needed
    • 250 millilitre double or heavy cream
    • 200 gram mini marshmallows
    • 24 glaze cherries - halved

    Instructions

    For the base

    • Blitz the 200g ginger nut biscuits into a fine crumb with a food processer. Alternatively add the biscuits to a plastic bag and bash with a rolling pin
    • Melt the 60g of butter in the microwave, or on the stove top
    • Add the melted butter to the biscuit crumbs and mix through
    • Press the biscuit mixture into the base of an approximately 20cm x 30cm/11'' x 8''/3.38 quart baking dish or an 8'' springform cake pan. Use the back of a spoon or the bottom of a glass for a smooth, tight base
    • Place the biscuit base in the fridge for at least half an hour whilst you prepare the rest of the tart

    For the filling

    • Empty the can of condensed milk into a mixing bowl
    • Add 90ml of freshly squeezed lemon juice to the condensed milk
    • Beat the condensed milk and lemon juice together until the mixture thickens up slightly. This can be done with an electric mixer, a whisk or a fork
    • In a separate bowl, whip the double cream until stiff peaks form. Gently fold the whipped cream into the condensed milk mixture until just combined
    • Slice each of the twenty four glaze cherries in half and add together with the 200g mini marshmallows to the cream and condensed milk mixture. Stir through gently
    • Spoon the filling on top of the now chilled biscuit base and smooth the top with a spoon. Decorate as you wish and place in the fridge for at least 6 hours, or overnight
    • If you used a baking dish you can serve directly from the baking dish by lifting out cut squares with a cake lifter. If you used a spring form cake tin, gently release the tin from around the tart and lift it onto a round serving plate or cake stand

    Notes

    Nutritional information disclaimer:
    This nutritional content is for informational purposes only. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary. Please note that this is not medical or nutrition advice. Seek advice from a licensed professional if you need advice. We are not liable for any damages caused by your use of this content.

    Nutrition

    Calories: 362kcal | Carbohydrates: 51g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 46mg | Sodium: 186mg | Potassium: 210mg | Fiber: 0.5g | Sugar: 35g | Vitamin A: 522IU | Vitamin C: 4mg | Calcium: 123mg | Iron: 1mg
    Keyword dessert, marshmallow, fridge tart, easy, quick, parties
    Tried this recipe?Let us know how it was!

    FAQ:

    Do I have to make it in a baking dish?

    No, you can be creative and layer the mixture into glasses, alternating with the cooking crumbs

    Which occasions can this be served?

    This tart can be served at any occasion; afternoon or morning teas, birthdays, Christmases or just as a treat for your people at home. They work especially well with the soft pastels of a baby shower.

    Can I make this without glaze cherries?

    Yes, you can leave them out. It will make the tart slightly less sweet.

    For food safety advice, including guidance on food allergies

    More Sweet recipes

    • Rice Krispie cake
    • Perfect 4-ingredient banana bread
    • Soft and chewy peanut butter toffee
    • 3-Ingredient scones with Eton mess topping

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    • Instagram
    • Pinterest

    Hello! I'm Maretha, an avid foodie and constant student of gastronomy. My goal is to discover, develop and share scrumptious recipes with anyone willing to join me on this vast culinary adventure!

    More about me →

    Footer

    ↑ back to top

    Privacy Policy

    • Instagram
    • Pinterest

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 The Cinnamon Jar. All rights reserved.

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Do not sell my personal information.
    Cookie SettingsAccept
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. These cookies ensure basic functionalities and security features of the website, anonymously.
    CookieDurationDescription
    cookielawinfo-checkbox-analytics11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics".
    cookielawinfo-checkbox-functional11 monthsThe cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional".
    cookielawinfo-checkbox-necessary11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
    cookielawinfo-checkbox-others11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other.
    cookielawinfo-checkbox-performance11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance".
    viewed_cookie_policy11 monthsThe cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
    Functional
    Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.
    Performance
    Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
    Analytics
    Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
    Advertisement
    Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.
    Others
    Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet.
    SAVE & ACCEPT