Description
A creamy, no-bake South African Pineapple Fridge Tart with Tennis biscuits, jelly, and evaporated milk. Light, refreshing, and perfect for summer desserts.
Ingredients
Scale
- 2 packets Tennis biscuits (or any coconut tea biscuit)
- 1 tin (410g) crushed pineapple, drained (reserve juice)
- 1 tin Ideal Milk (evaporated milk), chilled overnight
- 1 packet pineapple jelly powder
- 1 Cadbury Flake (optional, for topping)
Instructions
- Pour the drained pineapple juice into a saucepan.
- Warm it gently, then add the jelly powder.
- Stir until dissolved.
- Let it cool to room temperature.
- In a large mixing bowl, whip the chilled evaporated milk until it doubles in volume and turns fluffy.
- Slowly fold in the cooled jelly mixture. Don’t rush; if the jelly is still hot, it’ll ruin the texture.
- Fold in the crushed pineapple.
- In a square dish, layer Tennis biscuits across the base.
- Spread half the pineapple cream mixture over the biscuits.
- Add another layer of biscuits, then top with the remaining mixture.
- Crush a few biscuits and sprinkle on top.
- Finish with a crumble of Flake chocolate if you’d like.
- Chill in the fridge for at least 2 hours before serving.
- Dish Size: Use a 20x20cm (8×8 inch) square dish for even layers.
Notes
Prepared, tried, and tested by Melanie from SA Tasty Recipes, Saffas Daily Recipes
