• 1 Blik Kondensmelk
• 1 Kop Room (styfgeklits)
• 1/2 kop Suurlemoensap
• 250gr Kersies
• 125gr Neute
• 1 pak Marshmallows (ek het die kleintjies gebruik)
• 1 Pak Vinger beskuitjies (Boudoir)

Metode:

1. Meng kondensmelk, suurlemoensap en styfgeklopte room
2. Voeg die kersies (gehalveer), neute (kleiner gebreek) en Marshmallow by die kondensmelk mengsel en meng goed.
3. Pak ‘n laag beskuijies, dan die helfte van die vulsel
4. Weer ‘n laag beskuitjies en eindig met die vulsel
5. Versier met neute of kersies.
6. Verkoel ten minste 2 ure in die yskas voor gebruik.

Translation

Marshmallow Tart

• 1 Can Condensed Milk
• 1 Head Cream (whipped stiff)
• 1/2 cup Lemon juice
• 250gr Cherries
• 125gr Nuts
• 1 pack Marshmallows (I used the small ones)
• 1 Pack of Finger Biscuits (Boudoir)

Method:

1. Mix condensed milk, lemon juice and stiffly whipped cream
2. Add the cherries (halved), nuts (broken into smaller pieces) and Marshmallow to the condensed milk mixture and mix well.
3. Pack a layer of biscuits, then half of the filling
4. Another layer of biscuits and finish with the filling
5. Garnish with nuts or cherries.
6. Chill in the fridge for at least 2 hours before using.

Prep Time: 10 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 40 minutes
Servings: 12 slices
Calories: 212kcal
US Customary – Metric

Ingredients

• 1 ½ cups warm milk (,dairy-free use cashew, almond or coconut milk)
• ¼ cup unsalted butter (,dairy-free use Earth Balance or Smart Balance)
• 2 eggs (,beaten)
• 1 teaspoon apple cider vinegar
• ½ cup honey
• 3 cups all-purpose gluten-free flour
  (Preferred Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose. Bob’s Red Mill 1 for 1 and King Arthur Measure for Measure state on their website and/or package that their blends are not recommended for yeast baking.)
• 1 teaspoon salt
• 1 ½ teaspoons xanthan gum (,leave out if your flour already has it in it)
• 1 ¾ teaspoons rapid yeast/instant yeast (Preferred Fleischmann’s Bread Machine Instant Yeast)

Instructions

1. The first step in making bread in your bread machine is to add all the wet ingredients first to the bread baking pan.
2. Warm the milk and melt butter.
   You can combine this step and add the milk and butter to a large glass measuring cup and heat in the microwave.
3. Pour warm milk and melted butter in the bread baking pan.
4. Pour the honey into the bread baking pan.
5. Pour the beaten eggs into the bread baking pan.
6. Add the apple cider vinegar to the bread baking pan.
7. Now it’s time to add your dry ingredients.
8. Add the flour, salt, and xanthan gum (leave out if your flour already has it) to the bread baking pan.
9. The last step is to add your yeast.
10. First, make a little hole with your finger in the flour.
11. Pour the yeast into the hole.
12. Start the bread machine and set to the gluten-free setting.
13. As your bread machine is mixing, you may need to go in and scrape the sides down into the batter with a spatula.
14. The dough will be similar in texture to cake batter.
15. Your bread machine may be different and you may not need this step.
16. Cool before slicing. Enjoy!

Pro Tip

The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup.  After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup. Friends, please do not scoop the flour out of the bag with your measuring cup.