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If you’re looking for a taste of South African nostalgia, this Pineapple Crush Fridge Tart is a must-try.
Pineapple Crush Dessert Tart Recipe
This beloved pineapple crush dessert, especially in summer, when the creamy filling and zesty pineapple create the perfect refreshing bite. The secret to this tart’s smooth, velvety texture is Nestlé Cremora, adding a lovely creaminess that pairs beautifully with the tangy lemon juice and sweet condensed milk. The crushed pineapple gives it a juicy burst of flavour, while the classic Tennis biscuit base adds a buttery, crunchy contrast. It’s quick, simple, and sure to be a hit
Ingredients
- 250 g Nestlé Cremora powder
- 125 ml cold water
- 1 tin 385g condensed milk
- 125 ml lemon juice
- 230 g cream cheese softened
- 1 tin about 200g crushed pineapple, drained (remove as much syrup as possible)
- 2 packets 200g each Tennis biscuits
- 180 g melted butter for the base
- 30 g crushed chocolate for topping
- Pineapple rings for garnish
Instructions
- Crush biscuits in a zip-lock bag. Add the crushed biscuits into a mixing bowl and mix with the melted butter.
- Pour the crumb mixture into the bottom of a tart dish, spread it out using the back of a spoon, and flatten the base with the bottom of a glass to form a biscuit crust. Refrigerate to firm up while you make the filling.
- In a bowl, mix the Nestlé Cremora powder and cold water until smooth.
- Switch to an electric beater and drizzle in the lemon juice. You will instantly feel the mixture starting to thicken.
- Sweeten with the condensed milk.
- Add the softened cream cheese to the Cremora mixture and beat until smooth and creamy.
- Gently fold in the drained crushed pineapple.
- Pour the filling over the biscuit base. Sprinkle crushed chocolate on top and garnish with pineapple rings.
- Refrigerate for 4-6 hours or overnight until fully set. Enjoy!
