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
Scale
- 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
