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Pineapple Lemon Fridge Tart with Chocolate Crunch brings together creamy citrus filling and a crisp biscuit base. The chocolate topping adds just enough texture to keep things interesting.
Pineapple Lemon Fridge Tart with Chocolate Crunch is a creamy citrus dessert with a buttery biscuit base and chocolate topping. A simple make-ahead fridge tart that’s fresh, light, and perfect for sharing.
Why you will love and enjoy this Pineapple Lemon Fridge Tart with Chocolate Crunch
- Bright lemon and sweet pineapple balance each other perfectly
- Creamy filling with a crisp biscuit base and chocolate crunch
- Make-ahead dessert that’s easy but feels a bit special
Easy Pineapple Lemon Fridge Tart with Chocolate Lunch Bar Topping.
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Pineapple Lemon Fridge Tart with Chocolate Crunch
- Prep Time: 20 minutes
- Refrigerate: 4 hours
- Cook Time: 10 minutes
- Total Time: 4 hours 30 minutes
- Yield: 8–10 depending on size 1x
- Category: Desserts
- Method: Easy baking
Ingredients
Base
- 1 pkt tennis biscuits
- 4 tbsp butter, melted
- 4 tbsp sugar
Filling
- 14 oz = 400 g can of sweetened condensed milk
- 1/2 cup lemon juice (125 ml)
- 2 tsp lemon zest, divided
- 1 can crushed pineapple, well drained
- 10 oz = 300 ml whipping cream
- 1 tbsp powdered milk
Topping
- 1 small Cadbury Lunch Bar
Instructions
- Preheat your oven to 350⁰F (180⁰C). Lightly spray a pie dish.
- Add the 1 pkt tennis biscuits and 4 tbsp sugar to a food processor and blitz until fine crumbs form.
- Pour in the 4 tbsp melted butter and pulse until it looks like damp sand. If it feels too dry, add just a tiny splash more melted butter.
- Press the crumb mixture firmly into your pie dish, using the back of a glass to smooth it across the base and slightly up the sides. Try to keep it even so it doesn’t crumble later.
- Bake for 8 to 10 minutes, just until lightly golden and set.
- Let it cool completely before adding the filling.
- In a bowl, mix the 400 g condensed milk, 1/2 cup lemon juice, and 1 tsp lemon zest until smooth and slightly thickened.
- Stir in the well-drained crushed pineapple. Make sure the pineapple isn’t watery, or the filling won’t set properly.
- In a separate bowl, whip the 300 ml whipping cream with 1 tbsp powdered milk until stiff peaks form. The powdered milk helps it hold its shape a bit better.
- Gently fold the whipped cream into the lemon pineapple mixture. Don’t overmix, or you will deflate the tart.
- Spoon the filling over the cooled biscuit base and smooth the top.
- Sprinkle over the remaining 1 tsp lemon zest.
- Refrigerate for 3 to 4 hours until fully set.
- If you’re in a mad rush, pop it in the freezer for about an hour to speed things up, then move it back to the fridge.
- Just before serving, crunch the 1 small Cadbury Lunch Bar into crumbs and sprinkle generously over the top. Add it last so it stays crunchy.
Notes
Prepared, tried, and tested by Melanie
A creamy pineapple lemon fridge tart with a buttery biscuit base and chocolate topping. Easy no fuss dessert that’s perfect for gatherings or make-ahead treats.
Pineapple Lemon Fridge Tart with Chocolate Crunch offers a refreshing balance of citrus and sweetness with a creamy texture that feels light but still satisfying. The biscuit base and chocolate topping add just enough contrast to keep each bite interesting, making it an easy choice for both everyday desserts and special occasions.
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What a fun flavor combination! I never would have thought of adding chocolate to pineapple and lemon. Looks yummy. Thanks for sharing this post with us at the Will Blog for Comments #82 linkup.
Happy to share and thanks for having us over Jennifer. Hope you do have a moment to try this out.