Description
If you love an easy, no-fuss dessert that tastes like it came from a fancy bakery, this fridge tart is for you. It’s creamy, fruity, and a little indulgent; just the way dessert should be. The crust has that perfect biscuit crunch, and the filling is so silky it almost feels like cheating. Best part? No oven needed.
Ingredients
Units
Scale
- 1 packet (about 200g) tennis biscuits (or any tea biscuit)
- 100g butter, melted
- 2 packets (80g each) jelly powder (strawberry + raspberry, or flavors you love)
- 125ml boiling water
- 500ml berry yogurt (or another flavor you like)
- 1 tin (397g) sweetened condensed milk
- 250ml fresh cream, whipped until soft peaks form
- Toppings: fresh berries + grated milk chocolate
Instructions
- Grease a rectangular 9×13-inch Pyrex dish.
- Crush the biscuits and mix with melted butter.
- Press firmly into the dish to make a base.
- Chill while you prep the filling.
- Dissolve the jelly in the boiling water. Stir well. Let it cool slightly; it shouldn’t be hot when you add the dairy, or it can curdle.
- Stir in the yogurt and condensed milk until smooth.
- Gently fold in the whipped cream.
- Pour the mixture over your biscuit base and refrigerate for at least 2 hours (longer is even better).
- Just before serving, top with fresh berries and a sprinkle of grated milk chocolate.
Notes
Prepared, tried, and tested by Gail
