Marshmallow Fridge Tart
Indulge in the creamy, dreamy delight of a Marshmallow Fridge Tart—a no-bake dessert that’s as easy to make as it is irresistible. Featuring a buttery biscuit base made from graham crackers or digestive biscuits, this tart is layered with a luscious filling of melted marshmallows, velvety condensed milk, whipped cream, and a hint of lemon juice for a refreshing tang. The no-cook recipe comes together in just 20 minutes of prep time and requires only a simple chill in the refrigerator to set. Perfect for summer gatherings, potlucks, or anytime you crave a light yet decadent treat, this dessert serves up to eight portions of sweet bliss. With its combination of fluffy, marshmallow creaminess and crisp, crumbly crust, the Marshmallow Fridge Tart is a crowd-pleasing, make-ahead treat that will quickly become your go-to recipe for effortless indulgence.
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Recipe Information
Ingredients
- 200 grams graham crackers or digestive biscuits
- 100 grams unsalted butter
- 200 grams mini marshmallows
- 397 grams condensed milk
- 250 ml heavy cream
- 30 ml lemon juice
- 5 ml vanilla extract
Instructions
Place the graham crackers or digestive biscuits in a food processor and pulse until they form fine crumbs. Alternatively, crush them by placing them in a zip-top bag and pounding with a rolling pin.
Melt the unsalted butter in the microwave or on the stovetop, then combine with the biscuit crumbs in a mixing bowl. Mix well until the crumbs are evenly coated with butter.
Press the crumb mixture firmly into the bottom of a 23 cm (9-inch) springform pan or a glass dish of similar size to create an even crust. Chill in the fridge for 10 minutes while preparing the filling.
In a microwave-safe bowl, heat the mini marshmallows in 20-second increments, stirring between each round, until fully melted. Let the mixture cool slightly.
In a separate mixing bowl, whip the heavy cream until soft peaks form.
Add the condensed milk, lemon juice, and vanilla extract to the cooled marshmallow mixture, and stir until fully incorporated.
Gently fold the whipped cream into the marshmallow mixture in batches until smooth and fluffy.
Pour the filling onto the chilled crust and spread it out evenly with a spatula.
Refrigerate the tart for at least 4 hours or until fully set. For best results, allow it to chill overnight.
Once set, remove the tart from the fridge and slice into portions. Serve chilled and enjoy!
Nutrition Facts
Calories |
4339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.0 g | 286% | |
| Saturated Fat | 125.0 g | 625% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 606 mg | 202% | |
| Sodium | 1777 mg | 77% | |
| Total Carbohydrate | 537.8 g | 196% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 383.3 g | ||
| Protein | 45.1 g | 90% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1280 mg | 98% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1794 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
