March 30, 2026

Granadilla & Orange Fridge Tart

Serves:

Cooking Time:

Prep Only

Ingredients:

Crust:
200 g coconut biscuits, crushed
100 ml butter, melted

Filling:
40 g orange jelly powder
125 ml boiling water
160 g LANCEWOOD® Double Cream Orange & Mango Yoghurt or Double Cream Coconut Yoghurt
60 ml granadilla pulp
125 ml cream, whipped

Topping:
40 g orange jelly powder
60 ml boiling water
60 ml granadilla pulp

Caramelised oranges:
180 ml water
100 ml sugar
1 orange(s), thinly sliced

Method

Crust:

Mix the coconut biscuits and butter together and press into the bottom and up the sides of a loose bottomed 23 cm in diameter quiche pan.
Refrigerate until firm.

Filling:

Dissolve the jelly powder in the boiling water. Leave to cool to room temperature.
Add the yoghurt and granadilla pulp and mix well.
Fold the whipped cream into the yoghurt mixture and spoon into the prepared crust.
Refrigerate until set.

Topping:

Dissolve the jelly powder in the boiling water. Add the granadilla pulp.
Leave to cool to room temperature. Pour over the tart.
Refrigerate until set.

Caramelised oranges:

Heat the water and sugar together but do no stir.
Once it starts boiling, add the oranges in a single layer and simmer until the oranges turns opaque.
Add a little bit more water if necessary.
Leave to cool and arrange on top of tart before serving.