Pineapple Fridge Tart with Tennis Biscuits

Method

Make the jelly

1. 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.

2. Sprinkle the gelatine over the 2 tbsp cold water in a small bowl and leave it to sponge for 5 minutes.

3. 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.

4. Leave the jelly to cool to room temperature, about 20 minutes. It should be cool to the touch but still runny.

Whip the filling

5. 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.

6. Turn the mixer to low and pour in the cooled jelly in a thin stream, beating until just combined.

7. Fold the drained crushed pineapple and 1/4 of the pineapple pieces through the mousse gently with a spatula.

Layer and set

8. 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.

9. Add a second layer of biscuits and pineapple pieces, then spread the rest of the filling on top, smoothing the surface.

10. Crush the 3 reserved biscuits into fine crumbs and scatter them over the tart and the pineapple pieces.

11. 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.