Easy Marshmallow fridge tart

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

Fluffy, puffy, colourful and delicious. This fun marshmallow fridge tart has a filling of billowy marshmallows, condensed milk and cream, resting on top of a ginger nut biscuit base.

4.99 from 76 votes

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Course: Dessert

Cuisine: International, South African

Prep Time: 15

Fridge time: 6

Total Time: 6 15

Servings: servings

Calories: 443kcal

Author: Maretha Corbett

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. Please see the note on which size dish to use.
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!

Nutritional data disclaimer

Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.

Nutrition