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PINEAPPLE CRUSH FRIDGE TART

Serves 8

Ingredients

1 pack Tennis Biscuit
30ml Apricot Jam
45ml Sherry OR Pineapple Juice
1 pack Lemon Jelly

250ml Boiling Water
1 tin Condensed Milk
1 tin Crushed Pineapple

Method

  1. Sandwich tennis biscuits with apricot jam and place in oblong glass dish.
  2. Slowly pour little sherry on top of each biscuit – allowing the sherry to be well absorbed.
  3. Empty jelly into a mixing bowl – add boiling water and stir until dissolved.
  4. Add the condensed milk and crushed pineapple into jelly mix and mix well.
  5. Pour mixture on top of biscuits and decorate with finely crushed biscuits.
  6. Place in fridge for 4 hours – enjoy it chilled.

Tip

If you do not have Old Brown Sherry, use 45ml juice from the tin of crushed pineapple and pour over the biscuits.