MARSHMALLOW TART
Base:
1 box Nuttikrust biscuits (use both packets)
90 g butter / margarine, melted
Filling:
150 g pink and white marshmallows, finely chopped (reserve 3 white and 3 pink marshmallows for decoration)
12 glacé cherries, cut into small pieces
5 ml vanilla essence
250 ml cream
1 tin condensed milk
100 g crushed pineapple, drained
125 ml lemon juice
Base:
Crush the biscuits and mix with the melted Stork Bake.
Grease a glass pie dish and line the base and sides with the crumbs.
Press down firmly with the back of a spoon and place in the fridge.
Filling:
Mix the condensed milk, lemon juice, chopped marshmallows, crushed pineapple, cherries and vanilla essence together.
Whip cream until stiff and fold into the condensed milk mixture.
Pour into the chilled base and refrigerate.
NOTE: keep in a sealed container.
Photo: Petro van Genderen
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