This Pineapple Fridge Tart is the perfect no-bake treat that’s sure to become a family favourite!
No baking, no fuss, just a creamy, citrusy delight that’s ideal for warm days. Whether you’re hosting a summer gathering, craving something sweet, or need a last-minute dessert, this pineapple tart is a winner.
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Pineapple Fridge Tart
If you love easy, no-bake desserts, then this Pineapple Fridge Tart is about to become your new favorite!
It’s refreshing, creamy, and packed with tropical flavours and so easy to make.
This tart combines sweet and tangy pineapple, creamy condensed milk, and a hint of zesty lemon for a beautifully balanced dessert that melts in your mouth.
The best part? There’s no baking involved! Just mix the ingredients, layer them, and let the fridge do the work. In a few hours, you’ll have a light, fluffy, and indulgent dessert that’s effortlessly impressive.
Perfect for family gatherings, summer parties, or even a midweek treat, this pineapple tart recipe is loved by both kids and adults. The refreshing citrus flavour cuts through the richness, making it an irresistible combination. Plus, it pairs beautifully with a cup of tea or coffee.
If you’re looking for a quick and easy dessert recipe, this fridge tart is a must-try. With minimal ingredients and zero baking required, it’s a stress-free way to satisfy your sweet tooth. Serve it chilled and watch it disappear in no time!
Ingredients
- 1 Pack of Tennis Classic Biscuits or Marie Biscuits
- 220 g Pineapple Crush
- 1 Tin of Condensed Milk
- 1 Box of Pineapple Jelly 80g
- 125 g Melted Butter
- 1 Whole Lemon
- 3 Granadillas or 1 Tin of Granadilla Pulp
- 3/4 Cup Hot Water
Instructions
- Begin by crushing the biscuits into coarse crumbs.
- Add the melted butter to the biscuit crumbs and mix well until combined.
- Press the biscuit mixture firmly into the base of an 8-inch Cake/Tart Tin, then place it in the freezer to set.
- In a separate bowl, dissolve the pineapple jelly by adding 3/4 cup of hot water. Mix until all the jelly granules are fully dissolved.
- Add the crushed pineapple to the jelly mixture and mix well.
- Pour in the condensed milk and thoroughly combine all the ingredients.
- Scoop out the pulp of 3 granadillas (or 1/3 of the tin if using canned granadilla pulp) and add it to the mixture.
- Squeeze the juice of one lemon into the bowl and mix well to incorporate all the flavors.
- Transfer the filling onto the prepared biscuit base and refrigerate for at least 3 hours to allow it to set.
Video
Notes
Optional: Serve your Pineapple Dessert Fridge Tart with a dollop of fresh cream for an extra touch of indulgence.