2 MUST-TRY FRIDGE TARTS FOR SUMMER

Cool, creamy, and oh-so-easy to make! Whether you’re craving a fruity pineapple tart or want to indulge in something creamy and decadent, these two recipes will satisfy any sweet craving this summer.

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TROPICAL PINEAPPLE FRIDGE TART
Serves 6–8  //  Total time 15 minutes + refrigeration 



INGREDIENTS
15 g Powdered gelatine 
1 tin Condensed milk 
2 Limes, zested and juiced 
1 cup Orley Whip dessert topping 
Crushed pineapple, drained 
1 × 200 g packet Tennis biscuits 
¼ Cup coconut flakes, toasted ¼ cup

METHOD

1. Sprinkle the gelatine over 3 tbsp of cold water. Set aside to bloom.
2. Mix the condensed milk with lime juice and zest until thickened. In a separate bowl, beat the Orley Whip until light and fluffy. Fold in the condensed milk mixture and drained pineapple. Microwave the gelatine for 10–15 seconds until melted, then fold into the pineapple mixture.
3. Layer the biscuits and mixture into your dish. Place in the fridge for 2 hours or overnight until set. Top with extra crushed biscuits, toasted coconut flakes and pineapple flowers to serve.

Styling: Jezza-Rae Larsen
Photography: Callen Jefferson/hmimages.co.za


CINNAMON & WHITE CHOCOLATE CREMORA TART
Serves  6–8  // Total time  40 minutes + chilling time



INGREDIENTS
2 × 200 g Packs ginger biscuits 
120 g Butter, melted 
½ Tsp ground cinnamon 
100 ml Milk 
1 Cinnamon stick 
1 Cup Cremora 
1 Can condensed milk 
½ Cup Lemon juice 
80 g White chocolate, melted and cooled 
Mixed berries, for decorating (optional)

METHOD
1. Preheat the oven to 180°C. Grease a 20 cm round springform tin and line the base with baking paper.
2. Process or crush the biscuits to a fine crumb. Stir in the butter and cinnamon. Press the crumb on to the base and sides of the prepared tin. Bake for 10 minutes until golden, then set aside to cool.
3. Warm the milk and cinnamon stick over medium heat until just bubbling. Remove from heat and set aside, covered, for 15 minutes to infuse. Discard the cinnamon stick.
4. Whisk together the Cremora and infused milk using an electric hand mixer until frothy, about 2 minutes. Mix in the condensed milk and mix for a further 2 minutes.
5. Gradually pour in the lemon juice while whisking. Continue mixing until the mixture thickens. Fold through the cooled melted chocolate.
6. Pour the Cremora filling into the tart shell. Chill in the fridge overnight or until set.
7. Remove the tart from the cake tin. Decorate with the mixed berries and serve.

Easy removal: Use a blowtorch to gently heat the sides of the tin to help remove the tart.

Styling: Jezza-Rae Larsen
Photography: Callen Jefferson/hmimages.co.za