• Ginger biscuits
  • Margarine or butter
  • Tinned fruit of your choice (apricot, pear and peach are lovely)
  • 2-3 other fruits of your choice (strawberries, blueberries, banana all have been tested)
  • 500ml single cream
  • Bag of marshmallows
  • Chocolate (to grate on top)


  • STEP 1
    Make a biscuit base with the ginger biscuits and margarine (use enough to cover the base of your chosen dish) - crush biscuits and mix with melted margarine / butter then press into the dish
  • STEP 2
    Drain the tinned fruit and keep the juice / syrup.
  • STEP 3
    Fill the biscuit base with the tinned fruit and fresh fruit - the amount of fruit depends on your taste. Either just put a base of fruit or fill the dish until the fruit is level with the top of the dish (ie the cream mixture with only just cover the fruit)
  • STEP 4
    Heat the cream very slowly in a sauce pan and add the syrup from the tinned fruit. Add marshmallows to your taste. Keep mixing as the marshmallows melt. Add more until you reach the sweetness that you like.
  • STEP 5
    Let the cream, marshmallow mixture cool down a little and pour over the fruit.
  • STEP 6
    Place your tart in the fridge and wait until it sets.
  • STEP 7
    Grate chocolate before serving

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