Tuesday, 21 June 2016

Marshmallow Tart

Petro van Genderen se Marshmallow Tart

1 box Nuttikrust biscuits (use both packets)

90g Butter / Margerien , melted
Filling Ingredients:

150g pink and white marshmallows, finely chopped (reserve 3 white and 3 pink marshmallows for decoration)
12 glacé cherries, cut into small pieces
5ml vanilla essence
250ml cream

1 tin condensed milk
100g crushed pineapple, drained
125ml lemon juice


Base Method:
Crush the biscuits and mix with the melted Stork Bake.
Grease a glass pie dish and line the base and sides with the crumbs.
Press down firmly with the back of a spoon and place in the fridge.
Filling Method:
Mix the condensed milk, lemon juice,chopped marshmallows, crushed pineapple, cherries and vanilla essence together.
Whip cream until stiff and fold into the condensed milk mixture.
Pour into the chilled base and refrigerate.

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