A South African classic with a modern twist – this fridge tart is super-delish!
Recipe, styling and photography by Hein van Tonder
Granadilla fridge tart with white chocolate ganache
- 200ml fresh cream
- 100g good quality white
- chocolate, chopped
- pinch salt
- 1 x 200g packet Bakers
- Tennis Biscuits
- 75g butter, melted
- 385g full-cream sweetened condensed milk
- 125ml (½ cup) lemon juice
- 1 x 250g tub plain full-cream
- cream cheese, at room temperature
- 2 x 110g tins granadilla pulp
For the chocolate ganache, heat the fresh cream in a saucepan over medium-high heat and as it starts to boil, scatter over the white chocolate. Stir the creamy chocolate mixture until all of the chocolate has melted. Mix in the salt and refrigerate in a medium bowl, about 3 – 4 hours, until completely chilled.
While the chocolate ganache is chilling, make the tart crust by placing the biscuits in a food processor and blitzing them; alternatively, crush them with a rolling pin until fine. Transfer to a bowl and mix in the melted butter.
Press the biscuit crust mixture firmly into a 23cm-diameter greased pie dish, making sure the crust goes up the sides. Place in the fridge, 30 minutes.
For the filling, mix the condensed milk and lemon juice together, and set aside to thicken, 20 minutes. Mix the cream cheese until smooth, add 1 of the tins granadilla pulp and incorporate well. Combine the cream cheese and pulp mixture with the condensed milk mixture, and carefully spoon into the pie crust. Place in the fridge to set until the chocolate ganache (already in the fridge) has cooled down completely.
Once the chocolate ganache has cooled down, beat with an electric mixer until firm and spread over the granadilla filling. Spoon over the remaining tin granadilla pulp and serve.