Tropical marshmallow tart

Ingredients

• 1½ packets (300g) Tennis biscuits, crushed finely  
• ½ cup (125g) butter, melted  
• 1 can (385g) condensed milk 
• Juice (60ml) and grated peel of 1 lemon 
• ½ cup (125ml) crushed pineapple, drained 
• ¼ cup (25g) desiccated coconut, toasted 
• ⅔ packet (100g) white or coconut marshmallows, cut into smaller pieces 
• 1 cup (250ml) cream, whisked to stiff peaks 

• Pineapple pieces (dried or fresh) and coconut flakes, for serving (optional) 

Method

1. Combine biscuits and butter and press into a 20cm tart tin, covering the base and sides. 
2. Whisk condensed milk, lemon juice and peel until thickened, about 5-7 minutes. 
3. Fold in crushed pineapple, desiccated coconut and marshmallows until evenly distributed. 
4. Gently fold in cream and combine well. 
5. Spoon mixture onto biscuit base. 
6. Set in the fridge for 1-2 hours or until firm. 
7. Serve topped with pineapple pieces (see Good Idea) and coconut flakes, if you like. 

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