Byon January 3, 2017
“My grandmother was a great hostess and cook, and always prepared the most amazing dishes,” says Nina du Plessis of Gordon’s Bay, Western Cape.
“I found this recipe after she passed away. I’m not sure where she came across it and it didn’t have a title so I call it Ouma Ittie’s Marshmallow Tart, after her.”
Preparation: 20 min
Chilling: 3 hours or overnight
- 250 ml (1 c) fresh cream, chilled
- 1 can (385 g) sweetened condensed milk
- 125 ml (½ c) lemon juice
- 25 marshmallows, cut into pieces
- 12 maraschino cherries, stems removed
- 5 ml (1 t) vanilla essence
- 250 ml (1 c) pecan nuts, roughly chopped
- 1,5 litres (6 c) crumbled meringue
1 Whisk the cream until soft-peak stage and set aside.
2 In a separate bowl mix the condensed milk, lemon juice, marshmallows, cherries and vanilla essence. Fold into the cream.
3 In individual glasses or a deep tart dish, create layers: start with a layer of marshmallow mixture, followed by nuts then meringue.
4 Repeat the layers, ending with a layer of marshmallow mixture. Garnish with the remaining meringue.
5 Refrigerate for a few hours or until the tart has set.
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