Easy Raspberry Marshmallow Cream Tart perfect for enjoying raspberry season.
Author: Kami | NoBiggie.net
Ingredients
For the Graham Cracker Crust:
2packagesgraham crackers
1/2cupsugar
1/2cupbutter
For the Cream Filling:
1cupmilk
2cupsheavy cream
116oz. bagmini marshmallowsthese need to be fresh to melt
1teaspoonvanilla(clear vanilla...if you have it)
For the Topping:
1small packfresh raspberries
1small packfresh mint leaves
Instructions
For the Graham Cracker Crust:
Preheat oven to 375.
Finely crush the graham crackers…this can be done with a rolling pin with the graham crackers in a gallon sized plastic bag or in a blender or food processor.
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.
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.
For the Cream Filling:
In a saucepan set over medium high heat, warm the milk until almost boiling.
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.
In a stand mixer or with a hand mixer, whip the cream until the stiff peak stage.
Fold the whipped cream into the marshmallow milk mixture.
Pour the cream mixture into the cooled graham crust and refrigerate for 4 hours (or overnight) until set.
Before serving top with fresh raspberries (to other fresh berries), fresh mint and a light dusting of powdered sugar. Serve chilled.