Marshmallow fridge tart video
I blogged this recipe in 2011 after I had stumbled upon a few of my mom’s old cookbooks. This recipe evoked such an incredible memories of my childhood and so I just had to include it in my new book in the Nostalgia chapter.
In the original post I wrote the following: When I saw this recipe a whole truck-load full of memories swamped me and I had visions of bright colours, permed hair and my mom’s yellow and white polka dot heels. For me, this is the 80?s in a dessert. Sickly sweet, a little bit kitsch with its light pink and white marshmallows and bright red cherries peaking out but above and beyond all that, it’s charming. And something you can only make for people who have a good sense of humour. You could make this as a large fridge tart, or as I’ve done here as a layered dessert which makes it a little more chic as well. The finished tart has the texture of a no bake cheesecake. You could, if you wanted to, leave out the marshmallows and cherries and add lemon zest but I have to be honest, the marshmallow and cherries are so endearing, I just can’t bear to leave it out.A real treat and a hit with kids and adults alike.
- 200 g packet tennis biscuits coconut flavoured cookies, crushed
- 3 tbsn butter melted
- 1 x 400g tin condensed milk
- 100 ml lemon juice
- 250 ml plain greek yoghurt
- 500 ml cream
- 2 cups marshmallows finely chopped (you can also use mini-marshmallows)
- 1 cup red glacé cherries chopped
Mix the tennis biscuits with the butter and stir until the mixture resembles damp sand. Press into the bottom of a deep, rectangular dish (or smaller dishes if you prefer to make individual portions).
In a mixing bowl, combine the condensed milk and lemon juice and beat until thick. Fold in the Greek yoghurt.
Whip the cream until stiff peaks form.
Fold the marshmallows and cherries into the condensed milk mixture.
Gently fold the cream into the condensed milk mixture.
Pour the mixture onto the biscuit crumb base and refrigerate until set.