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Passionfruit Fruit Fridge Tart with Tennis Biscuits and Cream
Make this easy Passionfruit Fruit Fridge Tart with condensed milk, lemon, passionfruit, fruit cocktail and Tennis biscuits. A creamy unbaked dessert that’s perfect for preparing ahead.
Additional Information
- Can this be frozen? You can, but will not recommend it. For the best texture, I recommend making it a day ahead and keeping it refrigerated rather than freezing it. If you do freeze it, cover it tightly and freeze for up to 1 month. Thaw it overnight in the refrigerator and serve chilled. Don’t thaw it at room temperature.
- How long can it be stored and how? Keep the tart covered in the refrigerator and enjoy it within 3 to 4 days. The Tennis biscuits will continue to soften as the tart sits, so the texture is best during the first couple of days.
Ingredient Substitutions
- Tennis biscuits: Use another plain sweet tea biscuit or digestive biscuit if Tennis biscuits aren’t available.
- Passionfruit pulp: Fresh passionfruit pulp can be used instead of canned passionfruit pulp. If using sweetened pulp, taste the filling before adding more lemon juice.
- Fruit cocktail: Use well-drained canned peaches, pears, tropical fruit or a combination of your favourite canned fruits.
- Walnuts: Pecans or chopped almonds can be used, or simply leave the nuts out.
- Fresh cream: For convenience, a ready-made whipped cream can be used, although freshly whipped cream gives the nicest texture.
- Lemon juice: Freshly squeezed lemon juice is best, but bottled lemon juice can be used when that’s what you have on hand.\
A little kitchen note: Make sure the fruit cocktail is well drained and give this tart plenty of time in the fridge. That’s really the trick here. If you can wait until the next day, you’ll be rewarded with softer biscuits, beautifully set layers and a much easier slice.
Why You Will Love and Enjoy This Passionfruit Fruit Fridge Tart
- It’s ridiculously easy: There’s no baking involved, so you can have it assembled in no time.
- The flavours balance beautifully: Sweet condensed milk meets tangy lemon and bright passionfruit, with juicy fruit cocktail tucked into the creamy filling.
- The biscuits soften perfectly: After a good overnight chill, the Tennis biscuits become tender enough to slice through easily without turning completely mushy.
- It’s great for making ahead: This tart actually benefits from sitting in the fridge, making it a handy dessert for entertaining.
- The walnuts add a lovely crunch: They’re completely optional, but if you like a little texture, I’d add them.
Passionfruit Fruit Fridge Tart
- Prep Time: 20 minutes
- Refrigerate: 6 hours
- Total Time: 6 hours 20 minutes
- Yield: 12–16 portions depending on size 1x
- Category: Desserts
- Method: Easy No Bake
Description
This Passionfruit Fruit Fridge Tart is creamy, tangy, fruity, and wonderfully easy to put together. The tennis biscuits soften into the luscious filling while the passionfruit and lemon keep every bite bright and fresh.
Ingredients
- 1 can sweetened condensed milk
- 1/2 cup lemon juice
- 2 small cans passionfruit pulp, approximately 170 g each
- 1 x 410 g can fruit cocktail, well drained
- 1/2 cup chopped walnuts, optional
- 1 packet Tennis biscuits, approximately 200 g, or enough for up to 3 layers
- 250 ml fresh cream
Instructions
- In a large mixing bowl, combine 1 can sweetened condensed milk, 1/2 cup lemon juice, 2 small cans passionfruit pulp, 1 x 410 g can well-drained fruit cocktail, and 1/2 cup chopped walnuts, optional.
- Stir everything together until smooth and well combined. The lemon juice will help the condensed milk mixture thicken slightly.
- Line the bottom of a square Pyrex dish with Tennis biscuits, approximately 200 g or enough for the first layer. Break a few biscuits if needed so you can cover as much of the base as possible.
- Spoon half of the creamy fruit mixture over the Tennis biscuits and spread it out evenly.
- Add another layer of Tennis biscuits, followed by the remaining creamy fruit mixture.
- Finish with a final layer of Tennis biscuits. You should have no more than 3 layers of Tennis biscuits in total. Depending on the size and depth of your dish, you may have a little filling left over, so don’t force it all in if your dish is getting too full.
- Whip 250 ml fresh cream until thick and spreadable.
- Gently spread the whipped cream over the top layer of Tennis biscuits, covering the surface.
- Cover the dish and refrigerate the tart for at least 6 hours.
- Honestly, overnight is even better. The extra chilling time allows the Tennis biscuits to soften and the layers to set properly.
- Slice the tart straight from the fridge and serve chilled. Keep any leftovers refrigerated.
Notes
Prepared, tried, and tested by Irene
A Creamy Condensed Milk, Tangy Lemon and Passionfruit Fridge Tart
This Passionfruit Fruit Fridge Tart is a creamy, tangy and fruity dessert that’s wonderfully easy to prepare ahead. The combination of passionfruit, lemon, condensed milk, fruit cocktail and softened Tennis biscuits creates a luscious chilled treat with plenty of texture and flavour. It’s the perfect choice when a delicious dessert is needed without turning on the oven, and the overnight chill makes it even better.
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