granadilla fridge tart

granadilla fridge tart

This granadilla fridge tart is made with 4 ingredients and is a delicious ‘not too sweet’ treat.

  • 20 mins + setting
  • 8
  • Intermediate

INGREDIENTS

  • 80g packet granadilla jelly
  • 200g packet Tennis biscuits
  • 125ml chilled evaporated milk
  • 2 x 110g tins granadilla pulp + extra

METHOD

  1. Combine the jelly and 250ml boiling water, stirring until dissolved. Cool until it starts to thicken, but not set.
  2. Line a 12cm x 26cm bread tin with plastic wrap. Line the long sides of the tin with 8 biscuits.
  3. Beat the milk until stiff. Beat in the jelly, then the granadilla. Carefully spoon into the prepared tin. Top with a layer of biscuits. Cover and chill in the fridge overnight to set and soften the biscuits.
  4. Turn out onto a serving dish and top with extra granadilla and remaining biscuits crushed over, if you like.

FEATURE: MARGIE ELS-BURGER  ASSISTED BY NOMVUSELELO MNCUBE  PHOTOS: DYLAN SWART

Tip

Chill the evaporated milk in the fridge overnight otherwise it won’t whip stiffly.

Magazine issue date: October, 2018


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