Breakfast

Lunch

Dinner

Sides

Baking

Drinks

Peppermint & Marshmallow Tart Recipe

Layers of minty chocolate, fluffy marshmallows, and creamy caramel filling make this no-bake tart an absolute crowd-pleaser. Sweet, soft, and a little indulgent — it’s the perfect make-ahead dessert for any occasion.

Video

Ingredients

1 tin Caramel Condensed Milk
1 tin Evapourated Milk
1 slab Peppermint Chocolate
1 cup Water boling
1 cup Marshmallows
1 pkt Lemon Jelly
2 pkts Plain Biscuits

Instructions

  1. This recipe makes enough for two 22cm x 22cm tarts.
  2. In a heatproof bowl, dissolve 1 packet lemon jelly in 1 cup boiling water. Stir well and set aside to cool to room temperature.
  3. Cut 1 cup marshmallows into small pieces.
  4. Place a single layer of plain biscuits from 2 packets into the base of each 22cm x 22cm glass dish.
  5. In a large mixing bowl, combine 1 tin caramel condensed milk with the cooled jelly mixture.
  6. In a separate bowl, whip 1 tin evaporated milk until thick.
  7. Gently fold the whipped evaporated milk into the caramel condensed milk mixture and beat lightly until well combined.
  8. Grate 1 slab peppermint chocolate.
  9. Add the marshmallow pieces and half of the grated chocolate to the milk mixture, stirring gently.
  10. Pour about 1/4 of the mixture over the biscuit layer in each dish.
  11. Add another layer of plain biscuits, then top with another layer of the milk mixture.
  12. Sprinkle the top with the remaining grated peppermint chocolate.
  13. Refrigerate for 4–5 hours or until fully set before serving.

Hints & Tips

  • Chill your evaporated milk – For best results, place the evaporated milk in the fridge overnight before whipping so it thickens more easily.
  • Use fresh peppermint chocolate – A freshly opened slab will have a stronger mint aroma and better flavour in the tart.
  • Cut marshmallows evenly – This helps them distribute more evenly through the tart mixture for consistent texture in every bite.
  • Don’t rush the chilling time – Give the tart the full 4–5 hours in the fridge so it sets firmly before serving.
  • Make ahead for parties – This tart keeps well for up to 2 days in the fridge, making it perfect for prepping in advance.

Pin Me

Gallery

Made this recipe? Add your photo below: