Pineapple Fridge Tart
A recipe courtesy of my mother-in-law that is so easy to make but incredibly delicious. The sweetness of condensed milk and pineapple is perfectly balanced with lemon and whipped cream adds the creamy lightness that makes this tart a winner every time.
Ingredients
- 1 packet Tennis biscuits or 200g of your favorite coconut biscuit
- 2 tbs melted butter
- 340g can of crushed pineapple
- 125 ml lemon juice
- 300 ml fresh cream, whipped
- Grated chocolate
Process
- Crush the coconut biscuits until it resembles fine crumbs, much like sea sand.
- Mix the melted butter into the biscuit crumbs and press the mixture into the tart dish.
- Leave the biscuit base in the fridge for 15 minutes to firm up.
- In a mixing bowl, mix together the crushed pineapple, lemon juice and condensed milk.
- Fold the whipped cream into the pineapple mixture.
- Pour onto the tart base.
- Sprinkle over the grated chocolate and refrigerate for 2 hours.
- Slice and serve cold.