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Lancewood Pineapple Fridge Tart
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Lancewood Pineapple Fridge Tart

Ingredients

Crust:

200 g coconut biscuits , finely crushed
80 ml butter , melted

Filling:

80 g pineapple jelly powder
150 ml boiling water
60 ml cold water
385 g condensed milk
90 ml freshly squeezed lemon juice
250 g LANCEWOOD® Creamed Smooth Plain Cottage Cheese
440 g canned crushed pineapple , very well drained
410 g evaporated milk , well chilled

Method

Crust:
Spray a ± 21 x 28 cm deep glass or ceramic dish with non-stick spray.

Mix the crushed biscuits and the butter together.

Press the biscuit crumb mixture firmly into the base of the dish.

Filling:
Mix the jelly powder with the boiling water and stir until the crystals have dissolved. Add the cold water.

In a separate bowl, mix the condensed milk and lemon juice together. Add the cottage cheese and beat until smooth.

Add the jelly mixture and pineapple and mix until well combined. Leave to stand for 15 minutes.

Meanwhile, beat the evaporated milk until light and fluffy.

Fold into the pineapple mixture and pour into the prepared crust. Cover and refrigerate for 2 – 3 hours or until set.

HINTS & TIPS:

  • Drain pineapple in a sieve to get rid of most of the liquid.
  • Use a potato masher to press the biscuit crumbs into the dish.

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