Raspberry Marshmallow Cream Tart

For Dessert, Tea Times and all the in between yummy times.

• Difficulty: Easy
• 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

Ingredients

INGREDIENTS FOR CRUST;

• 2 pt Graham Crackers
• 1/2 cup Sugar
• 1/2 cup Butter

INGREDIENTS FOR FILLING:

• 1 cup Milk
• 2 cup Heavy Cream
• 1 Bag Mini Marshmallows
• 1 tsp Vanilla

INGREDIENTS FOR TOPPINGS:

• 1 pt Fresh Raspberries

Instructions

METHOD:

1. 1. Preheat oven to 190 degrees.
2. 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. 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. 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. 5. In a saucepan set over medium high heat warm the Milk until almost boiling.
6. 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. 7. In a stand mixer or with a hand mixer whip the Cream until the stiff peak stage.
8. 8. Fold the whipped cream into the Marshmallow milk mixture.
9. 9. Pour the cream mixture into the cooled graham crust and refrigerate for 4 hours (or overnight) until set.
10. 10. Before serving decorate with Fresh Raspberries, Fresh Mint and a light dusting of Powder Sugar. Serve chilled.