Fruit and Marshmallow Icebox Tarts

Recipe by Tami Ganeles Weiser, adapted from a recipe by Lila Weiser. Photo by Tami Ganeles Weiser Yield:  16 servings (8 tarts total)
Prep Time:  40 minutes Cook Time:  5 minutes

Fruit and Marshmallow Icebox Tarts

Here’s an easy dessert that bursts with the flavor of summer and doesn’t require firing up your oven. Ahhhhh, easy. Allow at least 15 minutes to chill the crust. Serve the tart chilled or at room temperature as soon as it’s made. It’s a fun project for kids—and they will gobble it up!

Ingredients

Graham Cracker Crust:

1¾ cups graham cracker crumbs (about 1 sleeve; see Kitchen Tips)

1½ sticks (¾ cup/170 grams) unsalted butter, melted

Marshmallow-Cream Cheese Filling:

4 cups cream cheese, at room temperature

4 cups marshmallow cream, natural, homemade or vegan preferred (see Kitchen Tips)

Zest and juice of 2 limes

 

2 cups hulled strawberries, cut into ⅛- to ¼-inch slices

2 cups blackberries

Glaze:

½ cup lime marmalade (see Kitchen Tips)

2 teaspoons water

Instructions

  1. Make the  crust: Place the graham cracker crumbs into the bowl of a food processor, add the butter, and process for about 10 seconds, until smooth, but not paste. This can also be done easily by hand.
  2. Press the graham cracker mixture in the bottoms and up the sides of 8 (4-inch) mini-tart pans. Refrigerate while you make the filling.
  3. Make the filling: Spray a mixing bowl with nonstick vegetable oil spray, combine the marshmallow, cream cheese, lime juice, and zest. Blend with a wooden spoon until thoroughly incorporated. Transfer the filling into the chilled graham cracker crusts.
  4. Arrange the strawberries and blackberries in a decorative pattern on top of the filling.
  5. Melt the lime marmalade and water in the microwave (for about 10 seconds) or in a small saucepan set over medium heat, and pour through a fine-mesh sieve into a heatproof measuring cup with a spout. Gently pour the glaze over the fruit on the tart and let stand until set. The tarts can be refrigerated and served chilled or at room temperature and is best served the day it is made. The sooner, the better.

Kitchen Tips

  1. To make graham cracker crumbs without making a mess, place the crackers into a resealable plastic food storage bag. Seal and place the bag on a work surface, and then bang the bag with the bottom of a pot until you have nothing but crumbs.
  2. Lime marmalade is made by several companies, especially from Great Britain and India. It is available at well stocked grocery stores such as Whole Foods, specialty gourmet shops and online.  If you can’t find it, you can use orange marmalade.
  3. Homemade marshmallow cream recipes abound on the Internet. If you like using corn syrup here are good recipes:

http://www.browneyedbaker.com/2013/05/16/homemade-marshmallow-creme-recipe/

http://www.marthastewart.com/255394/momma-reiners-homemade-marshmallow-cream

If you want to use all sugar here is a good recipe:

http://www.bonappetit.com/recipe/homemade-marshmallow-creme

If you want to make it with agave nectar, use a corn syrup recipe and substitute the agave for the corn syrup (this worked well with the browneyedbaker.com recipe). You can also substitute cane syrup, but each sweetener tastes quite different, so think about what you are using the fluffy stuff for before you make it.

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