The pineapple delivers a tangy-sweet, mousse-like tart. A dessert so easy, your kids can make it by themselves!
Tropical marshmallow tart
Serves 6-8
Ingredients
1½ packets (200g) Tennis biscuits, crushed finely
½ cup (125g) butter, melted
1 can (385g) condensed milk
¼ cup (60ml) lemon juice
1 lemon, zested
½ cup (125ml) canned crushed pineapple, drained
¼ cup (25g) desiccated coconut, toasted
2/3 packet (100g) white or coconut marshmallows, cut into smaller pieces
1 cup (250ml) cream, whisked to stiff peaks
Pineapple pieces (dried or resh) and coconut flakes, for serving (optional)
Method
- Combine the biscuits and butter then press into a 20cm tart tin, covering the base and sides. Whisk together the condensed milk, lemon juice and zest until thickened, about 5-7 minutes.
- Fold in crushed pineapple, desiccated coconut and marshmallows until evenly distributed.
- Gently fold in cream and combine well. Spoon mixture onto biscuit base.
- Set in the fridge for 1-2 hours or until firm.
- Serve topped with pineapple pieces (see Cook’s note on page 32) and coconut flakes, if you like
Recipe & styling: Liezl Vermeulen
Photography: Zhann Solomons
Also read: Tarte au citron (Lemon tart)
