May 15, 2017
I have tasted so many different versions of a marshmallow tart in the past few years and for me they have all been too sickly sweet and then I hit the jackpot at Aquila Safari Private Game Reserve. I had the most incredible, creamy and well balanced marshmallow tart ever and since then I have been on a quest to find a recipe that comes close to it. After searching high and low and making my own adjustments I finally came up with something pretty darn good, that even my father said it has to be on the Christmas pudding list from now on.
1 pack of Oat Crunchie Biscuits ( about 200g-250g)
3 Tbs on Full Fat Margarine (melted)
2 1/2 Cups Marshmallows cut up in different sizes
1/2 Cup glazed Cherries
500ml Fresh Cream
1 Cup Double Cream Yoghurt
1 tin Condensed Milk
120ml Fresh Lemon Juice
1 Tin of Crushed Pineapple
1: Crush the Oat cookies till it resembles crumbs,keep 2tbs of the crumbs one side to decorate add melted but and pressed down in your desired dish (please note dish has to be deep alternatively you can make individual portions)
2: Whip cream until stiff peaks form
3: In a separate bowl Combine condensed milk and lemon juice and beat lightly till mixture thickens
4) Fold Yoghurt into the condensed milk mixture
5) Fold Cherries, marshmallows and pineapple to mixture
6) Gently fold in whipped cream
7) Pour mixture over biscuit base and sprinkle with remaining crumbs and refrigerate till set.
I found it tasted better the next day so where possible try to make it the day before if not allow at least 2-3 hours to set.
Hope you enjoy it as much I do
Disclaimer: The recipe is a final product of a whole lot of different versions of this specific tart.