Pineapple Dessert Fridge Tart

Easy Summer Pineapple Tart

An Easy Pineapple Fridge Tart Dessert

Think tangy pineapple, creamy condensed milk, and a hint of zesty lemon. This tart is sure to become a family favourite. A very simple dessert to put together, it sets in the fridge and is perfect for summer.

INGREDIENTS

  • 1 Pack of Tennis Classic Biscuits or Marie Biscuits
  • 220g Pineapple Crush
  • 1 Tin of Condensed Milk
  • 1 Box of Pineapple Jelly (80g)
  • 125g Melted Butter
  • 1 Whole Lemon
  • 3 Granadillas or 1 Tin of Granadilla Pulp
  • 3/4 Cup Hot Water

METHOD

  1. Begin by crushing the biscuits into coarse crumbs.
  2. Add the melted butter to the biscuit crumbs and mix well until combined.
  3. Press the biscuit mixture firmly into the base of an 8-inch Cake/Tart Tin, then place it in the freezer to set.
  4. 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.
  5. Add the crushed pineapple to the jelly mixture and mix well.
  6. Pour in the condensed milk and thoroughly combine all the ingredients.
  7. Scoop out the pulp of 3 granadillas (or 1/3 of the tin if using canned granadilla pulp) and add it to the mixture.
  8. Squeeze the juice of one lemon into the bowl and mix well to incorporate all the flavors.
  9. Transfer the filling onto the prepared biscuit base and refrigerate for at least 3 hours to allow it to set.

Optional: Serve your Pineapple Dessert Fridge Tart with a dollop of fresh cream for an extra touch of indulgence.

Watch Full Recipe : https://youtu.be/BYUw5Vo40c4

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