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Condensed Milk Marshmallow Fridge Tart

Serves 10-12
Preparation: 20 min
Chilling: 3 hours or overnight

  • 250 ml (1 c) fresh cream, chilled
  • 1 can (385 g) sweetened condensed milk
  • 125 ml (½ c) lemon juice
  • 25 marshmallows, cut into pieces
  • 12 maraschino cherries, stems removed
  • 5 ml (1 t) vanilla essence
  • 250 ml (1 c) pecan nuts, roughly chopped
  • 1,5 litres (6 c) crumbled meringue

1 Whisk the cream until soft-peak stage and set aside.

2 In a separate bowl mix the condensed milk, lemon juice, marshmallows, cherries and vanilla essence. Fold into the cream.

3 In individual glasses or a deep tart dish, create layers: start with a layer of marshmallow mixture, followed by nuts then meringue.

4 Repeat the layers, ending with a layer of marshmallow mixture. Garnish with the remaining meringue.

5 Refrigerate for a few hours or until the tart has set.



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