Pineapple & Passion Fruit Fridge Tart

Refreshing summer fridge tart

Preparation time: 1 hour, plus refrigeration time

Cooking time: 5 Minutes

Serves: 8-10

Ingredients:

• 1 Fresh pineapple
• 2 x 432g Cans crushed pineapple
• 250ml Cream
• 230g Tub cream cheese
• 380g Can condensed milk
• 30ml Lemon juice
• 1 Pack of sponge finger biscuits
• 6 Fresh passion fruit

Method:

1. Peel the pineapple and cut it into slices.Place the slices in a saucepan and cover with water. Simmer for 5 minutes or until tender. Drain and cool completely.
2. Drain the canned pineapple and reserve the juice. Pour 60ml of the juice into a small bowl and add the gelatine. Soak for 5 minutes. Heat in the microwave for 30 seconds until melted. Stir well. Set aside to cool.
3. Beat the cream until stiff. Beat the cream cheese and condensed milk together until smooth.
4. Stir the crushed pineapple and lemon juice into the condensed milk mixture. Fold in the cream.
5. Stir a little of the crushed pineapple mixture into the gelatine mixture. Add this mixture to the remaining pineapple mixture and stir well to combine.
6. Arrange a layer of sponge fingers in a square or rectangular dish. Drizzle with half the reserved pineapple juice. Top with half the pineapple mixture.
7. Cover with the remaining sponge finger biscuits and drizzle with the remaining pineapple juice. Top withe the remaining pineapple mixture.
8. Top with cooled pineapple slices and the pulp from the passion fruit. Refrigerate for at least 2 hours or overnight.

Credit:
Ideas Magazine. March/Apr 2017 issue, pg 88