Ingredients
Units
Scale
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
