Strawberry Marshmallow Tart

Ingredients:

For the Biscuit Crust:

160g Pack of biscuits of choice (we used Gluten Free Scotch Fingers)

1/4 cup sugar (Optional)

1/2 cup butter

For the Cream Filling:

1 Cup of milk

2 Cups heavy cream

450g chosen flavoured marshmallows (we used Fairy Floss flavour)

Topping:

Fresh Strawberries

Instructions: 

For the Biscuit Crust:

1. 1. Preheat oven to 375.
2. 2. Finely crush chosen biscuits…this can be done with a rolling pin a plastic bag or in a food processor.
3. 3. Melt the butter in a glass bowl in the microwave for a minute or so until melted.
4. 4. In the bowl of the melted butter, combine the crushed biscuits, and sugar with the melted butter. (we reduced our butter content to suit due to the nature of the biscuits, this is preference to taste)
5. 5. Press the biscuit mixture into your tart pan. This pan has a removable bottom which makes it easy to remove the tart from the pan.
6. 6. Bake crust for 10 minutes until slightly browned. Remove from the oven and let it cool.

For the Cream Filling:

1. 1. In a saucepan set over medium-high heat, warm the milk until almost boiling.
2. 2. Add your chosen flavoured 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.
3. 3. In a stand mixer or with a hand mixer, whip the cream until the stiff peak stage.
4. 4. Fold the whipped cream into the marshmallow milk mixture.
5. 5. Pour the cream mixture onto the cooled crust and refrigerate for 4 hours (or overnight) until set.
6. 6. Before serving top with fresh strawberries (we cut ours in half), and a light dusting of powdered sugar. Serve chilled.

Note: There will appear to be separation in layers of the cream filling when set, this is normal and does not affect the deliciousness!!