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Marshmallow fridge tart

 In Dessert, South African Cooking


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.

Marshmallow fridge tart

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. Marshmallow fridge tart 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.

Marshmallow fridge tart
Prep time
Total time
Recipe type: Dessert, No-bake tart, Fridge tart,
Serves: 10-12
  • 200g packet tennis biscuits (coconut flavoured cookies), crushed
  • 3 tbsn butter, melted
  • 1 x 400g tin condensed milk
  • 100ml lemon juice
  • 250ml plain, greek yoghurt
  • 500ml cream
  • 2 cups marshmallows, finely chopped (you can also use mini-marshmallows)
  • 1 cup red glacé cherries, chopped
  1. 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).
  2. In a mixing bowl, combine the condensed milk and lemon juice and beat until thick. Fold in the Greek yoghurt.
  3. Whip the cream until stiff peaks form.
  4. Fold the marshmallows and cherries into the condensed milk mixture.
  5. Gently fold the cream into the condensed milk mixture.
  6. Pour the mixture onto the biscuit crumb base and refrigerate until set.

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Alida Ryder
Being a general food freak has proven to be quite helpful in this career I've found myself in. Author of two cookbooks, photographer, food stylist. Mom to twins. Ex make-up and hair artist obsessed with beautiful clothes and spaces. I love a good G&T and I've been known to spend too much money on shoes.
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Showing 5 comments
  • Lori | Foxes Love Lemons

    Yellow and white polka dot heels? Are those still around somewhere? I bet a hipster would buy them for a pretty penny 😉

  • Alida Ryder

    Lynne, it’s definitely the perfect dessert for our warm Christmas.

    • Lynne Marshall

      I made this last night for Christmas Day (today) and it was absolutely delicious. We used 15ml more lemon juice to offset the sweetness and it tasted a lot like a very mildly tart cheesecake – perfect to our tastebuds! We will definitely be making it again. We topped it with drained canned boysenberries and some grated chocolate.

      • Alida Ryder

        So glad you liked it Lynne. Yours with the berries and chocolate sounds amazing!

  • Lynne

    Perfect. Our southern hemisphere Christmas falls in the middle of summer, and I am having a brunch at my home with my family. I am making an overnight baked French Toast casserole that I can prepare the night before, and was wondering what I can make as an after. This will be perfect, along with a platter of fresh seasonal fruit such as strawberries and blueberries etc.

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