Pineapple Fridge Tart
This tart is quick and easy and tastes delicious too
Servings: 8
Ingredients
- 200 gram tennis biscuits crumbed
- 75 gram butter melted
- 440 gram canned pineapple pieces
- 250 gram cream cheese
- 1 cup/250ml whipping cream
- 1/4 cup castor sugar
- 1/4 cup lemon juice
- 1/4 cup toasted coconut (optional)
- extra whipped cream (optional)
Instructions
- Place the biscuits in a ziplock bag and use a rolling pin to crush the biscuits or pop it into a food processor and pulse until it resembles crumbs. Mix in the melted butter. Using an 18x18cm dish, press the biscuit crumbs into the base. Use the back of a measuring cup to smooth it down.
- Whip the fresh cream and set aside. Beat the cream cheese and sugar until well combined. Add lemon juice, all of it or less, according to your preference and mix well.
- Drain the pineapple. Set aside quarter cup of the pineapple and add the remaining pineapple to the cream cheese mixture
- Fold in the whipped cream
- Pour the filling over the biscuit base. Add the quarter cup of pineapple on top. Sprinkle the toasted coconut on top, if you opt to use it. Cover with cling wrap and refrigerate for 2 hours before serving
Notes
- You can toast the coconut and sprinkle it over the tart if you wish
- If you prefer you can also add more whipped cream on top of the filling
- Feel free to adjust the lemon juice according to your preference