Addie staff in the kitchen: Mother’s Day marshmallow-pineapple fridge tart
This recipe is perfect to treat your mom this Mother’s Day. Easy and safe to make so the whole family (except mom) can get involved.
STEP 1: Gather all your ingredients.
Ingredients:
• 1 packet of strawberry OR raspberry jelly.
• 1 (385g) can of condensed milk.
• 125ml lemon juice.
• 500 ml cream.
• 1 (440g) can of pineapple pieces in light syrup, drained.
• 150g marshmallows
• 1 pack coconut biscuits
Method:
STEP 2: Make your jelly as per instructions on pack (Dissolve jelly in 225ml of hot water. Stir until completely dissolved and add 225ml of cold water. Stir and place in refrigerator.)
Refrigerate jelly until it just begins to thicken, but not yet set.
STEP 3: After putting the jelly in the fridge (you have to wait a while) start crushing your coconut biscuits roughly.
STEP 4: While (still) waiting for the jelly to thicken, whip the cream until it forms stiff peaks.
STEP 5: Pour the condensed milk into a large bowl and whisk in the lemon juice, then gently fold in the whipped cream.
Mixture folded with cream and awaits the thickened jelly.
STEP 6: Stir the thickened jelly into the mixture and add the pineapple pieces.
STEP 7: Snip half of the marshmallows into pieces.
STEP 8: Add the marshmallow pieces to the mixture and stir.
STEP 9: Spoon a layer of the crushed biscuits into a large dish followed by a layer of the fridge tart mixture. Repeat until the mixture is finished.
Should look something like this… or neater if you can.
STEP 10: Put the tart in the fridge for a couple of hours or preferably overnight if you can.
STEP 11: Before dishing, snip the rest of your marshmallows as topping. Surprise mom, serve and enjoy!
