Pineapple Fridge Tart

CREDITS

@bakers_bite_recipes

INGREDIENTS

🍍 2 tins of crushed pineapple 🍍 1 tin condensed milk🍍 1 large tin evaporated milk (chilled in the fridge. overnight or for a few hours)🍍 2 packets of lemon or pineapple jelly🍍 2 packs of Tennis biscuits🍍 1 tin of pineapple chunks or rings (for garnish)

METHOD

🍍 Prepare the Jelly: Dissolve the jelly in 2 cups of hot water. Allow it to cool until very cold (you can put it in the fridge), but do not let it set. It should just be very cold and liquid.
🍍 Drain the Pineapple: Take the crushed pineapple from the tin and put it in a sieve. Press out all the pineapple juice. Set the juice aside in a bowl to use for dipping the biscuits.
🍍 Whip the Milk: In a cold bowl (tip: put your mixing bowl in the freezer for a few minutes), beat the chilled evaporated milk with an electric hand mixer until it resembles whipped cream (about 1 minute).
🍍 Combine: Add the condensed milk and the cold liquid jelly to the whipped evaporated milk. Whisk until well combined, then gently fold in the crushed pineapple pieces. Place this mixture in the fridge for 5 minutes.
🍍 Layer the Tart: Dip Tennis biscuits one at a time into the reserved pineapple juice.
🍍 Create a layer of biscuits at the bottom of a flat bowl or deep dish.
🍍 Pour half of the pineapple mixture over the biscuits and spread evenly.
🍍 Repeat with a second layer of juice-dipped biscuits and the remaining pineapple mixture.
🍍 Set and Garnish: Place the tart in the fridge and allow it to set for at least 2 hours. Before serving, pipe with fresh cream and use the pineapple chunks/rings as garnish.

POSTED ON

21 Jan 2026

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