Can I make this marshmallow and cherry fridge tart ahead of time?

Yes. This is an ideal make-ahead dessert. Prepare the tart the day before and keep it refrigerated until ready to serve.

Does marshmallow and cherry fridge tart need to be baked?

No. This is an easy no-bake dessert . The biscuit base and creamy cherry filling are simply prepared, assembled, and chilled until set.

Can I use fresh cherries instead of glazed cherries?

Yes. Fresh pitted cherries can be used, although glazed or preserved cherries provide a sweeter, more concentrated cherry flavor.

Can I freeze cherry fridge tart?

It can be frozen, although the texture of the creamy filling and fruit may change slightly after thawing. For the best result, make and refrigerate it rather than freezing.

How long does marshmallow and cherry fridge tart last?

Keep the tart covered in the refrigerator and enjoy it within about 3–4 days (if you lucky its not eaten up)for the best texture and flavor.

Marshmallow and Cherry Fridge Tart

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Delicious Marshmallow and Cherry Fridge Tart with a buttery biscuit base. An easy no-bake dessert made with simple ingredients.

Author: FillMyRecipeBook
Prep Time: 15 min
Cook Time: 0 min
Total Time: 6. hrs to set and 15 min. prep.
Yield: 8-10 1x
Category: Dessert
Method: no bake

Ingredients

Units Scale

200 grams of coconut biscuits
70 grams of butter (unsalted, melted)
1 Tin of condensed milk (397g)
1 large lemon for juice, (about 60 ml)
300 grams of full cream (heavy cream)
200 grams of small marshmallows
20 glazed cherries (halved or whole)

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Instructions

Crush the coconut biscuits into fine crumbs. (use a processor or a blitzer, or crush with a large cup in a bowl). Use tennis biscuits or any other biscuit you have.
Melt the butter, on the stove top in a pot, or have it melted in the room, beforehand. Combine the melted butter in the biscuit and spread it in the tart dish evenly pressing with a table spoon to level it. Place in the freezer for it firm up. Until needed for the fillings.
In a large bowl pour in the condensed milk and add the fresh lemon juice. Mix the mixture by hand or a small hand held whisk. Not really needing to use a mixer as the lemon thickens the condensed milk quickly.
Then add the full cream to a clean bowl and whisk until until it does not slide off of the whisker, should be stiff, and hold its form.
Pour the condensed milk mix into the cream and whisk the two mixtures together for a thick mixture.
Drain or take out some glazed cherries (cut in half ) use whole ones, I love them whole for the topping, so keep some.
Fold in the marshmallows and the cherries.
Pour the mixture onto the biscuit base in a tart dish. Spread it evenly in the dish.
Cover the dish with cling wrap and place in the fridge to firm for 6-8 hrs or overnight.
When ready decorate with marshmallows and cherries and cream.

Notes

– Mix the combination of cream and condensed milk mix well and thick.

– Use small marshmallow, white or mixed colors. whichever you have on hand.

– Hide the fridge tart at the back of the fridge so it does not get eaten before you serve it. 😉

Find it online: https://www.fillmyrecipebook.com/marshmallow-and-cherry-fridge-tart/