Granadilla fridge tart

granadilla tart

Category: Desserts
Special Consideration: Quick and Easy
Servings: 1 – many
This tart is super light and super delicious and super ideal for hot summer months. The recipe is adaptable too… substitute your choice of fruit pulp and jelly. The recipe is South African. I’ll convert to the best of my abilities.Variations:
125ml wine and red jelly
1 cup fruit juice and 1Tblsp brandy
1 tin caramel treat and lemon jelly

1 pkt tennis biscuits (Graham crackers will work, I think. This is a light coconut cookie)
1 tin ideal milk (evaporated milk)
1 pkt lemon jelly (jelly is jello, of course)
1 cup boiling water
1 cup fridge water
125 ml castor sugar (powdered sugar)
1 tin granadilla pulp (pulp of passion fruit, around half a cup)

Line a large pyrex dish (around 12×9 inch) with tennis biscuits. Beat the ideal milk until 3 times the volume. The ideal milk must be refrigerated for a minimum of 24 hours. Make up the jelly according to package instructions. Add sugar to ideal milk, beating all the while. Add jelly, then pulp. Mix well and pour into pyrex dish. Crumble a few biscuits over the top. Refrigerate until set.


6 responses to “Granadilla fridge tart

  1. sashee

    January 22, 2014 at 3:49 pm

    Must the ideal milk go into the fridge after beating?

    • tintalasia

      January 22, 2014 at 3:57 pm

      Only the finished product goes into the fridge to set :) Of course, if you beat the ideal milk and don’t use it right away, it’s probably best to keep it in the fridge.

  2. Mark Goller

    December 31, 2014 at 5:09 pm

    Nice Recipe, thanks

    • tintalasia

      December 31, 2014 at 7:51 pm

      My pleasure. It’s a great recipe for any occasion

  3. Theresa

    May 9, 2015 at 9:15 pm

    Hi, in your recipe you say 125ml castor sugar, should this be 126 g? Thank you

    • tintalasia

      May 10, 2015 at 10:21 am

      Is not a science and cam be adjusted for taste. 125ml is half a cup. I’ve never weighed it :)


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