• Pineapple fridge tart

    Experience a slice of paradise with this no-bake delight, condensed milk and tangy pineapple filling with tennis biscuits. Effortless to make and refreshingly delicious, it’s the ultimate dessert to savour.

    Pineapple fridge tart

    By Jezza-Rae Larsem Serves: 6-8
    Total Time: 20 minutes + refrigeration


    • 1 x 200 g packet tennis biscuits 
    • 15ml powdered gelatine 
    • 1 tin condensed milk 
    • 2 limes, zested and juiced 
    • 1 cup Orley Whip dessert topping 
    • 1 tin  crushed pineapple, drained 
    • ¼ cup coconut flakes, toasted 



    Sprinkle gelatine over 3 tbsp cold water; set aside to bloom.


    Mix condensed milk with lime juice and zest until thickened. In a separate bowl, beat Orley Whip until light and fluffy. Fold in the condensed milk mixture and drained pineapple. Microwave the gelatine for 10-15 seconds until melted; fold into the pineapple mixture.


    Layer the biscuits and pineapple mixture into your dish. Place in the fridge for 2 hours or overnight until set. Top with extra crushed biscuits, toasted coconut flakes and pineapple flowers to serve.


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    ALSO SEE: Peppermint crisp fridge tart

    4-Ingredient Peppermint Crisp tart

    Recipe & styling: Jezza-Rae Larsen

    Photography: Callen Jefferson