Pineapple Fridge Tart – Quick No-Bake South African Dessert

Cool, creamy and bursting with tropical flavour, this pineapple fridge tart is the kind of effortless dessert everyone loves. Its sweet pineapple filling is balanced by fresh lemon juice and a buttery biscuit crust.

The no-bake base combines crushed biscuits with melted butter, while condensed milk, well-drained pineapple and softly whipped cream create a light, velvety filling. The contrast between the crumbly crust and chilled centre makes every slice especially satisfying.

With only 15 minutes of preparation, this tart is ideal for warm days, family gatherings and make-ahead entertaining. Give it at least three hours to chill—or leave it overnight—for clean slices and the best flavour.

Ingredients

For the Biscuit Crust:

• 1 packet biscuits, crushed
• 100 g butter, melted

For the Pineapple Filling:

• 1 tin condensed milk
• 125 ml lemon juice
• 1 tin (400 g) crushed pineapple, well drained
• 300 ml cream, whipped until thick

Instructions

1. Crush the biscuits finely by hand or pulse them in a food processor.
2. Add the melted butter and mix briefly, just until the crumbs are evenly coated.
3. Press the crumbs firmly over the base and slightly up the sides of a prepared tart dish. Freeze for 10–15 minutes while preparing the filling.
4. Stir the condensed milk and well-drained crushed pineapple together. Add the lemon juice and mix until the filling begins to thicken.
5. Gently fold in the whipped cream to keep the filling light and airy.
6. Spoon the filling over the chilled crust and smooth the top. Decorate with biscuit crumbs or small pineapple pieces, if desired.
7. Refrigerate for at least 3 hours, preferably overnight, until completely set. Slice and serve chilled.

Easy No-Bake Pineapple Fridge Tart

Irene Muller

A creamy, refreshing South African fridge tart with a buttery biscuit crust, crushed pineapple and a light condensed-milk filling.

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Prep Time 15 minutes mins

Cooling Time 3 hours hrs

Total Time 3 hours hrs 15 minutes mins

Course Dessert

Cuisine South African

Servings 8 servings

Ingredients

  

Biscuit Crust

• 1 packet biscuits crushed
• 100 g butter melted

Pineapple Filling

• 1 tin condensed milk
• 125 ml lemon juice
• 1 tin crushed pineapple 400 g, well drained
• 300 ml cream whipped until thick

Instructions

 

Prepare the Crust

• Crush the biscuits finely by hand or pulse them in a food processor.
  
• Add the melted butter and pulse or stir briefly, just until the crumbs are evenly coated.
• Press the mixture firmly over the base and slightly up the sides of a prepared tart dish. Use the back of a tablespoon to create an even crust, then freeze for 10–15 minutes.

Make the Filling

• Stir the condensed milk and well-drained crushed pineapple together until evenly combined.
• Add the lemon juice and mix until the filling begins to thicken.
• Gently fold in the whipped cream, taking care to keep the mixture light and airy.
• Spoon the filling over the chilled crust and smooth the top. Decorate with a few biscuit crumbs or small pineapple pieces, if desired.
• Refrigerate for at least 3 hours, preferably overnight, until completely set. Slice and serve chilled.

Notes

The yield is estimated at 8 servings and may vary according to the size of the tart dish. Drain the pineapple thoroughly to prevent a loose filling. Keep refrigerated until serving.

Keyword Fridge Tart, No-Bake, Pineapple