Marshmallow Fridge Tart Recipe 435 Food

MARSHMALLOW FRIDGE TART RECIPE - (4.3/5)

Steps:

• Mix the tennis biscuits with the butter and stir until the mixture resembles damp sand. Press into the bottom of a deep, rectangular dish (or smaller dishes if you prefer to make individual portions). In a mixing bowl, combine the condensed milk and lemon juice and beat until thick. Fold in the Greek yoghurt. Whip the cream until stiff peaks form. Fold the marshmallows and cherries into the condensed milk mixture. Gently fold the cream into the condensed milk mixture. Pour the mixture onto the biscuit crumb base and refrigerate until set.

EASY NO COOK/BAKE CHILLED FRIDGE TART

Steps:

• Crush the biscuits- I put them in a plastic bag and crush with a rolling pin.
• Add the melted butter, mix well and press hard into the bottom of your pie dish.
• Refrigerate for 1 hour.
• Make up the jelly packet with only HALF the liquid (to make about 285ml jelly).
• Add the condensed milk FIRST and stir.
• Add the yoghurt and stir.
• Pour onto the chilled biscuit base and refrigerate immediately for 1 hour.
• Decorate if desired.
• You can double the mix by using gelatine, mixed with half the recommended water, a 300g carton of cream cheese and another 500g yoghurt.

MARSHMALLOW FRIDGE TART

Steps:

• Mix lemon juice and condensed milk.
• Mix in marshmallows and cherries.
• Whip cream stiffly then add vanilla extract and pineapple.
• Mix everything together and pour into prepared crumb crust.
• Refrigerate to set.

SOUTH AFRICAN FRIDGE TART

Steps:

• Place condensed milk in a mixing bowl and add lemon juice 5ml at a time while mixing thoroughly. Taste after every 5ml and add to suit your taste. Lemon juice will curdle the condensed milk and it will finally turn lighter in colour and change the texture. Be sure to end with a fairly tart (tangy) mixture to offset the sweetness of the custard. Must be pleasant to eat on it's own though -- Put aside but do not refrigerate.
• Make approximately 500 ml of Custard.
• Place one layer of Tennis biscuits on the bottom of a 20 x 30 glass or ceramic fridge/oven dish. Spread a layer of Custard (approximately 1cm) over the biscuits without disturbing them but covering them. Place another layer of biscuits over the custard. Now spread a layer of the lemony condensed milk over the biscuits (approximately 5-6 mm). Repeat until you run out of ingredients or you reach the top of the dish.
• Leave one biscuit for the end to crush and sprinkle over the top. You can decorate the top with other sprinkles but biscuit crumbles are the original. Refrigerate for 4 to 6 hours but cover with tin foil to keep fridge flavours out. Cut in square portions and serve.
• This is the original South African Fridge Tart!

CREMORA FRIDGE TART

Steps:

• crush the biscuits and mix with butter to form a crumbly mixture.
• line a pie dish with the biscuit mixture and place in fridge.
• mix together the condensed milk and lemon juice.
• in a seperate bowl, whisk the cremora powder and water until thick-ish.
• combine the cremora mixture and the condensed milk mixture
• pour over biscuit base and chill for an hour.

EASY, DELICIOUS FRIDGE TART

Steps:

• Process biscuits in food processor. You can use digestives, tennis biscuits or maybe even ginger biscuits.
• Mix in melted butter well and press into pie dish. Chill.
• Beat cream until it is quite stiff.
• Beat in condensed milk.
• Mix instant pudding with milk in another container. You can use any flavour you feel like - I used butterscotch, but play around with it.
• Mix instant pudding mixture with cream etc.
• Pour into pie dish.
• Chill for at least 10 hours.