Tennis biscuits soften between layers of whipped evaporated milk and pineapple jelly to make a light, budget-friendly pudding that sets in the fridge. Drained pineapple pieces go on top just before serving, and the oven never comes on.
- Prep
- 25 min
- Cook
- 5 min
- Resting
- 4 hr 30 min
- Total
- 5 hours
- Serves
- 9 servings
You will need Electric mixer · Large mixing bowl · Small saucepan · Sieve · Measuring jug · 20 cm square dish · Spatula
Ingredients
Method
Make the jelly
Drain the crushed pineapple through a sieve set over a measuring jug, pressing lightly. Top the juice up with water to 250 ml. The pineapple pieces need to be drained and set aside. You can top this up with the crushed pineapple juice, then add water to make it 250ml.
Sprinkle the gelatine over the 2 tbsp cold water in a small bowl and leave it to sponge for 5 minutes.
Bring the pineapple juice to the boil in a small saucepan, take it off the heat and stir in the jelly powder until fully dissolved. Stir in the sponged gelatine until smooth.
Leave the jelly to cool to room temperature, about 20 minutes. It should be cool to the touch but still runny.
Whip the filling
Pour the very cold evaporated milk into a large bowl and beat with an electric mixer on high for 5 to 7 minutes, until doubled in volume, thick and fluffy.
Turn the mixer to low and pour in the cooled jelly in a thin stream, beating until just combined.
Fold the drained crushed pineapple and 1/4 of the pineapple pieces through the mousse gently with a spatula.
Layer and set
Cover the base of a 20 cm square dish with a single layer of whole Tennis biscuits, then spread half the filling over them, pushing it into the corners.
Add a second layer of biscuits and pineapple pieces, then spread the rest of the filling on top, smoothing the surface.
Crush the 3 reserved biscuits into fine crumbs and scatter them over the tart and the pineapple pieces.
Cover and refrigerate for at least 4 hours, or overnight, until set and the biscuits have softened. Cut into squares and decorate with edible flowers just before serving.
Tips
- The evaporated milk must be properly cold or it will not whip up, so chill the tin overnight or pop it in the freezer for 30 minutes.
- Add the jelly only once it has cooled, as hot liquid will knock the air out of the whipped milk.
- The tart keeps covered in the fridge for up to 3 days; it is best made the day before.
- For a tangy finish, spoon a little granadilla pulp over the top instead of the edible flowers.
Pineapple Fridge Tart with Tennis Biscuits: your questions answered
How do I use the tin of pineapple pieces?
Drain a 440 g tin of pineapple pieces well, pat them dry on paper towel and scatter them over the crumb topping just before you serve. Adding them late keeps the juice from seeping into the filling.
Why is my evaporated milk not whipping?
It is almost always too warm, so chill the tin overnight or give it 30 minutes in the freezer, and use a cold bowl for the best volume.
How long does a pineapple fridge tart keep?
Covered in the fridge it lasts up to 3 days and actually slices better on day two; add the pineapple pieces and any flowers only on the day you serve it.
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