Pineapple Fridge Tart
This Pineapple Fridge Tart is a creamy, tropical no-bake dessert that’s perfect for summer days. With its sweet pineapple flavour, tangy granadilla, and soft layers of coconut biscuits, it sets beautifully in the fridge and slices into a light, mousse-like tart. It’s an easy make-ahead South African dessert that’s ideal for family gatherings, braais, or whenever you want a refreshing treat with minimal effort.
Why You’ll Love This Recipe
No-bake and effortless – This fridge tart requires no baking at all. Simply mix the ingredients, layer with biscuits, and allow the dessert to set in the fridge.
Creamy and tropical – Pineapple, granadilla, and condensed milk create a delicious balance of sweet and tangy flavours that taste refreshing and light.
Perfect make-ahead dessert – Because it needs several hours to chill, this dessert is ideal for preparing ahead of time for parties, braais, or family meals.
Beginner-friendly – With simple steps and common pantry ingredients, this recipe is easy even if you’re new to making fridge desserts.
A classic South African favourite – Fridge tarts made with jelly and Tennis biscuits are loved across South Africa for their nostalgic flavour and simple preparation.
Ingredients
Creamy filling:
Nestlé Dessert & Cooking Cream – This adds a smooth, rich texture and helps create a stable filling that sets nicely once chilled.
Fresh cream – Whipped fresh cream makes the dessert light and airy, giving it a mousse-like consistency.
Sour cream – Adds a slight tang that balances the sweetness of the condensed milk.
Condensed milk – The main sweetener that gives the tart its creamy richness.
Pineapple in light syrup – Provides fruity sweetness and juicy texture throughout the tart.
Granadilla pulp – Adds a tropical tartness that perfectly balances the sweet pineapple and condensed milk.
Pineapple jelly powder – Helps the dessert set while boosting the pineapple flavour.
Boiling water – Used to dissolve the jelly powder completely.
Base (optional but recommended):
Bakers Tennis Biscuits – These classic coconut biscuits soften in the fridge and create the traditional base for many South African fridge tarts.
How to Make Pineapple Fridge Tart
Step 1: Dissolve the jelly
In a bowl, dissolve the pineapple jelly powder in boiling water, stirring well until completely dissolved. Set aside and allow it to cool slightly. The jelly should still be liquid but not hot when added to the cream mixture.
Step 2: Make the creamy base
In a large mixing bowl, combine the condensed milk, sour cream, and Nestlé dessert cream. Mix until smooth and well combined.
Step 3: Whip the cream
In a separate bowl, whip the fresh cream until thick and fluffy. We do this separately because whipping incorporates air into the cream, which helps create a lighter, mousse-like texture for the dessert.
Gently fold the whipped cream into the condensed milk mixture until fully combined. This approach keeps the mixture airy and prevents it from becoming dense.
Step 4: Add the fruit
Fold the pineapple crush and granadilla pulp into the cream mixture.
Step 5: Add the jelly
Slowly pour the cooled jelly into the creamy fruit mixture while stirring continuously so everything combines smoothly.
Step 6: Assemble the tart
Arrange a layer of Tennis biscuits in the base of a rectangular glass dish (about 34cm x 20cm x 5cm). Pour the creamy mixture over the biscuits and top with grated chocolate at the end.
Step 7: Chill
Refrigerate the tart for 4–6 hours or overnight until fully set.
Make-Ahead and Storage Tips
Make-ahead:
This dessert is perfect for preparing in advance. In fact, making it the night before serving allows the biscuits to soften and the flavours to develop fully.
Freezing:
Freezing is not recommended for this recipe, as the jelly and cream mixture can separate once thawed.
Storage:
Store the fridge tart in an airtight container in the refrigerator for up to a week. Keep it chilled until ready to serve.
Frequently Asked Questions
Can I make this without Tennis biscuits?
Yes. The dessert can be made without biscuits and served as a mousse-style fridge dessert instead.
Can I use other fruit?
Yes. You can substitute or add fruits like mango, peaches, or strawberries, but pineapple and granadilla give the best tropical flavour.
Why is my jelly still grainy?
Grainy jelly usually means the jelly powder was not fully dissolved. Make sure you stir the powder in boiling water until completely clear with no visible grains before adding it to the mixture. If the jelly feels grainy, place the bowl over a double boiler and gently heat while stirring until smooth.
Can I use only fresh cream instead of dessert cream?
You can, but the dessert cream helps stabilise the mixture and gives the tart a thicker consistency.
Did You Make This Recipe?
If you tried this Pineapple Fridge Tart, I’d love to hear how it turned out! Leave a comment and rating below and share your experience. Your feedback helps other readers make the recipe with confidence and inspires me to keep sharing more comforting recipes.
More no-bake dessert recipes you’ll love:
Equipment
- 3 Mixing bowls
- Electric Mixer or Hand Whisk
- Spatula
- Measuring cups
- Mixing spoon
- Rectangular glass tray or any suitably sized serving dish (34cm x 20cm x 5cm)
Ingredients
- 250ml fresh cream
- 250ml medium fat sour cream
- 290g Nestle dessert and cooking cream
- 385g full cream condensed milk
- 432g pineapple crush in light syrup
- 230g granadilla pulp
- 80g pineapple jelly
- 250ml boiling water (to dissolve the jelly)
- 200g coconut biscuits (Tennis)
- grated chocolate (topping)
Instructions
- In a bowl, dissolve the pineapple jelly powder in boiling water, stirring well until completely dissolved. Set aside and allow it to cool slightly. The jelly should still be liquid but not hot when added to the cream mixture.
- In a large mixing bowl, combine the condensed milk, sour cream, and Nestlé dessert cream. Mix until smooth and well combined.
- In a separate bowl, whip the fresh cream until thick and fluffy. Gently fold the whipped cream into the condensed milk mixture until fully combined. This approach keeps the mixture airy and prevents it from becoming dense.
- Fold the pineapple crush and granadilla pulp into the cream mixture.
- Slowly pour the cooled jelly into the creamy fruit mixture while stirring continuously so everything combines smoothly.
- Arrange a layer of Tennis biscuits in the base of a rectangular glass dish (about 34cm x 20cm x 5cm). Pour the creamy mixture over the biscuits and top with grated chocolate at the end.
- Refrigerate the tart for 4–6 hours or overnight until fully set.
