Easy Marshmallow fridge tart

Making the base

1. Use a food processor to blitz the ginger nut biscuits into a fine crumb.No food processor? No problem! Just put the ginger nut biscuits in a sturdy plastic bag and crush them with a rolling pin.
2. Melt the butter either in the microwave or on the stovetop and then add it to the biscuit crumbs. Give it another whizz until it's well combined.If you crushed the biscuits with a rolling pin, transfer the crumbs to a bowl and mix the melted butter in thoroughly with a spoon.
3. Press the crumb mixture firmly into the base of a baking dish or round springform cake tin. Please see the note on which size dish to use. You can use the back of a spoon or the bottom of a glass to smooth out and press the crumb mixture evenly into the base.
4. Place the crust in the fridge to firm up whilst you get on with the filling.

Making the filling

1. In a large bowl, combine the condensed milk with the freshly squeezed lemon juice.
2. Using a hand mixer, whisk or even a fork, beat the mixture until it begins to thicken slightly. The lemon juice plays a key role in thickening the condensed milk.
3. In another mixing bowl, whisk the cream until it forms stiff peaks.
4. Add the thickened condensed milk mixture to the whipped cream.
5. Briefly whisk the two mixtures together until you achieve a thick, smooth consistency.
6. Fold in the marshmallows and glace cherries.
7. Finally, gently fold in the drained, crushed pineapple until all the ingredients are well combined.
8. Spoon the marshmallow mixture onto the biscuit base, then use a spoon to smooth the top.
9. To allow the tart to firm up, place it in the fridge, covered with cling film, for a minimum of 6 hours. For the best results, it's recommended to leave it overnight.Feel free to decorate it however you like!