BACK

GRANADILLA FRIDGE TART

Serves 2

Ingredients

1 tin Ideal Milk – left in fridge overnight
2 tins Granadilla
2 pack Lemon or Pineapple Jelly
375ml Castor Sugar

250ml Boiling Water
500ml Cold Water
15ml Gelatine mixed with 30ml cold water
2 pack Tennis Biscuits

Method

  1. Prepare jelly with 250ml boiling water – add the gelatine mix and stir until dissolved – add 500ml cold water and place in fridge – it must not set fully when using it for mixing the tart.
  2. Beat ideal milk until thick in a big mixing bowl – add castor sugar and beat to keep it thick.
  3. Add jelly mixture to milk mixture and mix it with beater – work lightly.
  4. Add granadilla and beat – it will thicken very quickly now.
  5. Divide the mixture into three – place a layer of the mixture at bottom of oblong glass dish followed by a layer of tennis biscuits and repeat three times.
  6. Finely crush a few tennis biscuits and sprinkle on top of tart – place in fridge for 4 hours.
    This can also be prepared in small glasses but then the tennis biscuits must be crushed finely.

Tip

Make sure that the jelly is wobbly but NOT SET properly when you start making the filling!