Pineapple Fridge Tart
How are your plans for the festive season panning out? We said goodbye to my parents-in-law yesterday who will be climbing on a plane to London to see Anton’s sister tonight. Since our children are the only grandchildren on both sides of the family they are incredibly spoiled and we are incredibly blessed. Not only were we all spoilt with gifts but we were also given money to buy tickets to watch Hans Christian Andersen’s Tin Soldier that is being presented by the Cape Town City Ballet. We are so looking forward to that matinee performance on the 24th of December. What an ideal way to kick off a busy week of braai’ing and spending time with family and friends.
Since we are in the middle of the South African summer I try to stay as far away from the oven as possible and it helps when my hubby spends more time preparing meals on the braai (barbeque). Despite the wind we have here in Blouberg (translation: blue mountain – refering to our perfect view of Table Mountain) which we refer to as Blow-berg, we braai as often as possible and this usually just needs a few salads to be thrown together. Another component of entertaining which is always welcome to the point of necessity is that “something sweet” to end off the meal. In summer this often means fridge tart and this is what I wanted to share with you today.
Pineapple Fridge Tart
200g tennis (or any other plain sweet) biscuits
10g sachet powdered gelatine
250ml fresh cream, whipped to stiff peaks
397g full cream, sweetened condensed milk
400g can of crushed pineapple, drained
5ml lemon zest
10ml lemon juice
Line the base of a 20x20cm cake tin with half the biscuits in a single layer and set aside. Place gelatine into a small microwave safe bowl and add the water. Allow to sponge while you whip the cream. Place sponged gelatine in the microwave and heat for 30 seconds at 100% power until melted. Set aside while you add the condensed milk to the whipped cream together with the pineapple, lemon zest and juice. Scoop a bit of this mixture into the gelatine and mix well. Add this back into the bowl with the rest of the mixture and stir very well making sure that the gelatine is well distributed. Pour half this mixture over the biscuits and top with the remaining cookies. Pour the rest of the mixture over these biscuits and allow to set in the fridge overnight. Cover in grated dark chocolate or Flake just before serving.