The quickest and easiest desert to rustle up, Pineapple fridge tart. I’m trying it with cling peaches next time.
2 Packets Tennis biscuits
1 Tin Crushed pineapple
1 Tin Ideal milk (evaporated milk) must be cold leave in fridge overnight.
1 Packet of Pineapple flavour jelly
Drain the pineapple juice into a saucepan and heat on medium heat. Add the jelly powder and stir until the jelly has dissolved. Remove from heat and set aside to cool down.
In a bowl beat your chilled ideal/evaporated milk until it is double its size and light and fluffy. Add the cooled down jelly juice mixture and gently fold it together. Once combined add the crushed pineapple and fold in gently. In a square dish, layer the tennis biscuits until the base of the dish is covered with a single layer.
Pour the mixture over the biscuits. Add 2nd layer of biscuits and top with the pineapple cream mixture. Crush a few tennis biscuits and crush them to sprinkle lightly over the top. Sprinkle with some crumbled flake. Leave the tart in the fridge for 2 hours before serving.
Preparead, Tried and Tested by Melanie Kramar