Easy Raspberry Marshmallow Cream Tart.

It’s raspberry season and it’s always fun to add those fresh raspberries to desserts. A few years ago we planted a couple of raspberry bushes and now we have an entire raspberry patch! I love it! For the most part we just end up eating them right after picking them, but it’s always fun to make them the star of a dessert…like this Raspberry Marshmallow Cream Tart.

What’s the difference between a Tart and a Torte?

Some might call this tart a pie or a torte. The big difference between a torte and a tart is that a torte has more layers…like jams, whip cream or mousse. A tart is shorter with just a bottom crust and then the pie layer. With a tart or a pie there is no pastry cream on top.

Make A Head Dessert

This dessert is a great dessert to make the night before because it needs to set in the fridge for at least 4 hours…or overnight. You will add the fresh raspberries to the top right before serving.

Ingredients:

For the Crust:
2 packages graham crackers
1/2 cup sugar
1/2 cup butter
For the Cream Filling:
1 cup milk
2 cups heavy cream
1 bag mini marshmallows (they need to be fresh)
1 teaspoon vanilla
For the Topping:
1 small pack fresh raspberries
1 small pack fresh mint leaves

How to make this Raspberry Marshmallow Cream Tart:

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.
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 decorate with fresh raspberries (to other fresh berries), fresh mint and a light dusting of powder sugar. Serve chilled.

FAQ:

How long does Raspberry Marshmallow Tart keep in the fridge?
This tart keeps about 2-3 days chilled in the fridge.

Can you freeze Raspberry Cream Tart?
This tart does not freeze well. It’s best consumed within the first few days of creation.

Can you substitute the graham crackers with other cookies?
Yes! I love Gingersnap cookies. They would be a great alternate option to graham crackers. You can also combine gingersnaps with graham crackers for the crust. I love combining the two for a more flavorful crust.

Raspberry Marshmallow Cream Tart

Easy Raspberry Marshmallow Cream Tart perfect for enjoying raspberry season.

Author Kami | NoBiggie.net

Ingredients

For the Graham Cracker Crust:

2 packages graham crackers
1/2 cup sugar
1/2 cup butter

For the Cream Filling:

1 cup milk
2 cups heavy cream
1 16oz. bag mini marshmallows these need to be fresh to melt
1 teaspoon vanilla (clear vanilla...if you have it)

For the Topping:

1 small pack fresh raspberries
1 small pack fresh 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.

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