Easy No-Bake Pineapple Fridge Tart
A creamy, refreshing South African fridge tart with a buttery biscuit crust, crushed pineapple and a light condensed-milk filling.
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.