2 packets of passionfruit jelly (as substitute for pineapple jelly)
4 tablespoons of passionfruit pulp, optional
1 3⁄4 cup (450 ml) boiling water
1 x 250 gram packet of Tennis biscuits
1 x 450 gram tin of crushed pineapple, in juice
1 x 375 gram tin of evaporated milk, chilled
1 x 397 gram tin of condensed milk, chilled
Dissolve jelly in water and let it chill in fridge until it has the consistency of egg white, but not set yet.
Line biscuits in a 260 mm x 260 mm tart dish.
Spoon crushed pineapple over biscuits and then pour remaining juice from tin over it.
Whisk the evaporated milk and condensed milk together. Add jelly and whisk lightly. Pour over biscuits.
Chill in fridge for two hours.
If you used passionfruit jelly, spread 4 tablespoons of passionfruit pulp over the tart before serving.