Pineapple fridge tart

Joey Hannekom

2 Packets Tennis biscuits (coconut biscuits)
1 Tin Crushed pineapple (or pineapple pieces)
1 Tin Ideal milk (evaporated milk)
1 Packet of Pineapple flavour jelly

Ensure your tin of ideal (evaporated) milk is cold. Leave it in the fridge overnight or in the freezer for a few hours before using. Drain the pineapple juice into a pot, place it on the stove on a medium heat and empty the jelly powder into the juice. Stir until the jelly has dissolved. Take the jelly juice mixture off the heat and leave to cool down. Take your ideal (evaporated) milk from the fridge, pour the contents of the tin into a bowl and beat until it is double its size and light and fluffy. Take the cooled down jelly juice mixture and pour small amounts into the fluffy ideal milk. Gently fold it together. Once mixed, add the crushed pineapple (or finely chopped pineapple pieces) to the ideal milk as well. Fold in gently.
In a square dish, layer whole pieces of Tennis biscuits (coconut biscuits) closely together, until the base of the dish is covered with a single layer. Pour the mixture over the biscuits. Try and gauge if there will be enough mixture for another layer. If there isn’t rather leave it to one layer of mixture as the tennis biscuits can dry out the mixture. If you can get another layer out of the mixture repeat the process. Ensure all the corners of the dish are reached. Take two or three tennis biscuits and crush them to sprinkle lightly over the dish. Leave the tart in the fridge for 2 hours and serve. Do not leave in the fridge for longer than a day as it will start to dry out.

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