Easy South African pineapple fridge tart recipe

When the temperatures climb, standing over a hot stove or waiting for a pudding to bake becomes less appealing. That's when a fridge tart comes into its own.

Pineapple fridge tart is a familiar favourite in South African homes, and it's easy to see why.

There's no baking involved; the preparation is straightforward, and the fridge does most of the work. It is also a practical dessert to make ahead of a family lunch or braai.

This version layers Tennis biscuits with a creamy crushed pineapple filling and finishes with granadilla pulp for a tangy contrast.

The trick is to soften the biscuits with just enough pineapple juice and give the tart sufficient time to set before serving.

Pineapple fridge tart recipe

Ingredients

• 1 tin crushed pineapple, drained, with the juice reserved
• 1 pack Tennis biscuits
• ½ tin dessert cream
• 250ml fresh cream
• Granadilla pulp for topping

Method

• Drain the crushed pineapple, reserving the juice for the biscuits.
• Whisk the fresh cream and dessert cream together until slightly thickened.
• Gently fold the crushed pineapple into the cream mixture.
• Arrange a layer of Tennis biscuits in the base of a suitable dish. Drizzle with a little pineapple juice to soften them, taking care not to soak them through.
• Spread a layer of the pineapple cream mixture over the biscuits.
• Repeat the biscuit and cream layers, finishing with the cream mixture.
• Spoon the granadilla pulp over the top.
• Cover and refrigerate for at least four hours, or preferably overnight, until the tart is set and the biscuits have softened.

How to get the best results

• Don't soak the biscuits. A drizzle of pineapple juice is enough to soften the Tennis biscuits as the tart chills. Too much juice can leave the base soggy and make the layers difficult to serve.
• Give the tart enough chilling time. Although the filling comes together quickly, the tart needs time in the fridge to firm up. Making it the day before serving gives the biscuits time to soften and the flavours time to settle.
• Keep the pineapple well drained. Excess juice can make the filling too loose. Drain the crushed pineapple thoroughly before folding it into the cream mixture, and reserve the juice separately for the biscuits.
• Make it your own. For a little crunch, sprinkle some toasted coconut over the top before serving. You could also add a few extra granadilla seeds for a sharper, tangier finish.

Keep the tart refrigerated until you're ready to serve, particularly on hot days.

Any leftovers should be covered and stored in the fridge.