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 fresh) and coconut flakes, for serving (optional) 

Method

1. 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.
2. Fold in crushed pineapple, desiccated coconut and marshmallows until evenly distributed.
3. Gently fold in cream and combine well. Spoon mixture onto biscuit base.
4. Set in the fridge for 1-2 hours or until firm.
5. Serve topped with pineapple pieces  and coconut flakes, if you like.

Recipe & styling: Liezl Vermeulen 
Photography: Zhann Solomons

Also read: Tarte au citron (Lemon tart)

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