This pineapple and passionfruit tart recipe reminds me so much of my childhood. It is a little retro (think prawn cocktail era), and mum used to make it quite often when she had a dinner party, and was quite proud of it too! If we behaved ourselves whilst the guests were there, we were allowed to have a little piece, so it was a definite treat for us!
There is no baking involved, the only thing that you need to factor in is the time to let it set in the fridge (best left overnight before serving).
Pineapple and Passionfruit (Fridge Set) Tart Recipe Ingredients
- 2/3 packet (150g) plain sweet biscuits (Nice, Arrowroot, Marie or Wheatmeal Biscuits), crushed finely
- 90g butter, melted
- 1 tin sweetened condensed milk (I use Nestle brand, tin size 395g)
- 1 tin crushed pineapple (I use Golden Circle brand, tin size 450g)
- 4 passionfruit pulp
- 3/4 cup lemon juice, freshly squeezed
- 2 tbsp warm/hot water
- 1 tsp powdered gelatine
Pineapple and Passionfruit (Fridge Set) Tart Recipe Method
Mix together the biscuit crumbs and melted butter and press into the base and sides of a 25cm diametre (3cm high rim) round pie plate or loose bottomed flan tin.
Add the gelatine to the hot water and stir briskly to dissolve. In a bowl mix remaining ingredients, then pour in dissolved gelatine and liquid and stir.
Pour mixture into prepared base and allow to set in the fridge overnight. Serve with fresh berries and cream (although it is perfectly good on its own!).