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
Ingredients
- 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
Instructions
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
Recipe & styling: Jezza-Rae Larsen
Photography: Callen Jefferson
