Category: Cakes & Biscuits, Desserts, Dinner, Kids Meals, Light Dinners, Lunch, Meal Times, Recipes, Summer Recipes, Tea Time, Vegetarian, Winter Recipes
Cuisine: Boere Kos, South African
Cooking Method: Oven, Refrigerate, Stove Top
Yields:
1 Serving
Difficulty: Easy
Prep Time: 15 Mins
Cook Time:
4 Hr 20 Mins
Total Time:
4 Hr 35 Mins
For Dessert, Tea Times and all the in between yummy times.
Ingredients
Adjust Servings
-
INGREDIENTS FOR CRUST;
- INGREDIENTS FOR FILLING:
- INGREDIENTS FOR TOPPINGS:
Instructions
-
METHOD:
- 1. Preheat oven to 190 degrees.
- 2. Finely crush the Graham Crackers…this can be done with a rolling pin with the graham crackers in a large sized plastic bag or in a blender or food processor.
- 3. Melt the Butter in a glass bowl in the microwave for a minute or so until melted. In the bowl of the melted Butter, combine the crushed Graham crackers, Sugar with the melted Butter.
- 4. Press the graham mixture into your tart pan. This pan has a removable bottom which makes it easy to remove the tart from the pan. Bake graham crust for 10 minutes until slightly browned. Remove from the oven and let it cool.
- 5. In a saucepan set over medium high heat warm the Milk until almost boiling.
- 6. Add the Marshmallows to a large glass bowl. Carefully pour the hot Milk over the Marshmallows. Stir the Milk and the Marshmallows until the Marshmallows dissolve into the milk.
- 7. In a stand mixer or with a hand mixer whip the Cream until the stiff peak stage.
- 8. Fold the whipped cream into the Marshmallow milk mixture.
- 9. Pour the cream mixture into the cooled graham crust and refrigerate for 4 hours (or overnight) until set.
- 10. Before serving decorate with Fresh Raspberries, Fresh Mint and a light dusting of Powder Sugar. Serve chilled.
