This easy pineapple fridge tart is a classic no-bake South African dessert that’s creamy, refreshing and perfect for summer. A simple fridge tart recipe that’s quick to prepare and ideal for family gatherings or sweet cravings.
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.
Notes
1.Allow the jelly to cool slightly before mixing it into the cream mixture. It should be liquid but not hot to avoid curdling the cream.
2.Make sure the jelly is fully dissolved in boiling water before adding it to the creamy fruit mixture. Undissolved jelly can cause a grainy texture.
3.Whip the fresh cream separately before adding it into the creamy mixture to keep the dessert light and airy.
4.Refrigerate overnight so the tart fully sets.