Servings |
6serves |
| |
* For a compact, even biscuit base, use a flat-sided glass to press the mixture into the tin. * To prevent the marshmallow filling from splitting, let the marshmallow mixture cool before folding into the cream. * For a clear raspberry jelly, use gelatine leaves – if you make it with gelatine powder, the jelly may be cloudy. * For a firm tart that’s easy to slice, keep it in the fridge until just before serving – if it gets too warm, it may crumble when sliced.