Easy Marshmallow fridge tart

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

4.99 from 76 votes

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.

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Prep Time:15

Fridge time:6

Total Time:6 15

Course: Dessert

Cuisine: International, South African

Keyword: dessert, marshmallow, fridge tart, easy, quick, parties

Servings: servings

Calories: 443kcal

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!

Nutrition