2 x 80g packets MOIR’S Pineapple Jelly
2 x 250 ml boiling water
45 ml sugar
1 x 380g can evaporated milk, well
5 ml MOIR’S Lemon Essence
2 x 200 g packets MOIR’S Tea Lovers
250 ml orange juice
50 g Safari Walnuts, chopped
Zest of 1 orange
Variations: Orange and pomegranate
fridge tart Replace the pineapple
jelly with MOIR’S Orange or Exotic
Pomegranate Jelly. Decorate with
pomegranate kernels instead of nuts.
Raspberry and chocolate fridge tart
Replace the pineapple jelly with
MOIR’S Raspberry Jelly. Replace the
orange essence with vanilla essence.
Crumble a chocolate flake over and
garnish with fresh raspberries.
Prepare the jelly with the boiling
Add the sugar and stir until
Leave to cool until almost set.
Beat the evaporated milk until thick.
Add the jelly and the essence.
Dip one third of the biscuits in
orange juice and arrange on the bottom
of a 20 x 30 cm dish.
Pour half of the mixture over and
spread out evenly.
Dip another third of the biscuits in
orange juice and arrange on top.
Pour the remaining jelly mixture on
top and spread out.
Dip the remaining third of the
biscuits in the remaining orange juice
and arrange on top.
Cover and refrigerate.
Garnish with walnuts, orange zest and
mint leaves just before serving.
INFO / TIPS / CREDITS