Easy Marshmallow fridge tart

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.

📝 Ingredients

• 200 gram ginger nut biscuits (finely crushed)
• 70 gram butter (salted or unsalted, melted)
• 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

1. 1--- Making the base ---
2. 2Use 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.
3. 3Melt 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.
4. 4Press 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.
5. 5Place the crust in the fridge to firm up whilst you get on with the filling.
6. 6--- Making the filling ---
7. 7In a large bowl, combine the condensed milk with the freshly squeezed lemon juice.
8. 8Using 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.
9. 9In another mixing bowl, whisk the cream until it forms stiff peaks.
10. 10Add the thickened condensed milk mixture to the whipped cream.
11. 11Briefly whisk the two mixtures together until you achieve a thick, smooth consistency.
12. 12Fold in the marshmallows and glace cherries.
13. 13Finally, gently fold in the drained, crushed pineapple until all the ingredients are well combined.
14. 14Spoon the marshmallow mixture onto the biscuit base, then use a spoon to smooth the top.
15. 15To 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!