Pineapple fridge tart

Desserts show off my weaknesses; I am not too clued up on how to make them and I can’t resist a bite even if I am full to the brim. As a child I would spend more time eating desserts than watching my grandparents and parents make them. However, recently I have started paying much more attention in the kitchen when it comes to baking and making desserts, and am starting to learn a thing or two.


Just the other day, I was asked to take care of pudding for a braai (barbeque) my boyfriend (Shane) and I were going to.  Tempted to just buy something at the shop on our way there, my boyfriend’s mom (Charmaine) shared one of her much loved fridge tart recipes. For most of their family gatherings I’ve been to, this fridge tart has always been enjoyed and devoured with not a crumb left over.

It is light in texture and fresh; ideal for summer weather. For people like me, who don’t know how to make desserts; it is easy and painless to make. If you are short of time, this effortless fridge tart only takes 20 minutes to make! Also, it can be made the night before or even hours before an event or dinner.
If you have a sweet tooth, give it a go, you’ll thank me later!    

2 Packets Tennis biscuits (coconut biscuits)
1 Tin Crushed pineapple (or pineapple pieces)
1 Tin Ideal milk (evaporated milk)
1 Packet of Pineapple flavour jelly
Ensure your tin of ideal (evaporated) milk is cold. Leave it in the fridge overnight or in the freezer for a few hours before using.
Drain the pineapple juice into a pot, place it on the stove on a medium heat and empty the jelly powder into the juice. Stir until the jelly has dissolved. Take the jelly juice mixture off the heat and leave to cool down.
Take your ideal (evaporated) milk from the fridge, pour the contents of the tin into a bowl and beat until it is double its size and light and fluffy. Take the cooled down jelly juice mixture and pour small amounts into the fluffy ideal milk. Gently fold it together. Once mixed, add the crushed pineapple (or finely chopped pineapple pieces) to the ideal milk as well. Fold in gently.
In a square dish, layer whole pieces of Tennis biscuits (coconut biscuits) closely together, until the base of the dish is covered with a single layer. Pour the mixture over the biscuits. Try and gauge if there will be enough mixture for another layer. If there isn’t rather leave it to one layer of mixture as the tennis biscuits can dry out the mixture. If you can get another layer out of the mixture repeat the process. Ensure all the corners of the dish are reached. Take two or three tennis biscuits and crush them to sprinkle lightly over the dish. Leave the tart in the fridge for 2 hours and serve. Do not leave in the fridge for longer than a day as it will start to dry out.
Serves 7 – 8