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The Hub’s prized granadilla forest in our little garden yields about a dozen of these beauties every few weeks. I can’t help but giggle when he walks into the kitchen with a bucket full of granadillas, smiling proudly like a cheshire cat. I never really get to do anything with them because he gobbles them up so fast! I had to “book” a batch so that I could make a fridge tart that I have been craving for a while now. Fridge tart stems back to my childhood, where my mom would make her famous pineapple one for every braai or special occasion – we’d eat from it for days – it was SERIOUSLY big. I loved the fluffiness of the mixture with all the crunchy bits of tinned pinepple and soft biscuit layers. So in search of nostalgia, I made a passionfruit version. Ideally enjoyed in the hot summer months, but this hits the spot for me even in the middle of winter! What a joy to eat, it takes me to my happy place…

Passionfruit Angel Pud –  because it sounds more fancy! ha ha!

Serves 6

You will need:

1 packet lemon jelly or peach jelly

1 X 410 g chilled Evaporated milk

1/4 cup castor sugar

Pulp from 5 -6 granadillas or 1 tin granadilla pulp

2 packets biscuits of your choice(tennis, tea biscuits, marie etc), crushed

Mix the jelly with 250 ml boiling water and leave to cool off for a bit (don’t put it in the fridge!).

Beat the ideal milk until “stiffish”, continue beating while adding the sugar. It should look thickened.

Stir in the cooled jelly and pulp, combine well.

In attractive glass bowls, layer with bisuit crumbs and jelly mixture and end off with biscuits.

Refridgerate for at least 1 hour to allow it to set.

This can be done in a large dish too.

 

Maybe this can come in handy over the weekend?

 

Have a good one all!

 

C xx

 

About The Author

Food consultant, recipe developer and stylist.

13 Responses

  1. Juno62

    I just love recipes like this, because they remind my of food my grannies used to make. I think Ideal Milk is a great product – do you remember those jelly-and-ideal-milk whips? – that deserves to be used more often. Great family recipe Carey. Will definitely give it a try. x PS Tell your husband that my THREE granadilla vines have produced 5 (five) fruits this year. Pathetic.

    Reply
  2. Sous-Chef

    I remember the whips that Juno mentions, we need to haul out the good old hairy favourites!

    Reply
  3. mzansistylecuisine

    Carey dear I’m banning myself from your blog! lol! Its too yummy! Its even worse for someone like me…I have a weekness for anything sweet….

    Reply
  4. frootcake

    Oh my, I’ve wiped a tear away and swallowed a large lump in my throat but must write to write to thank you for this most nostalgic of posts. My blogger name ‘frootcake’ (a name she still calls me today) originates from my dearest Aunt Elizabeth (Liz to me), and one of her most famous of dessert dishes, which always nestled so prettily amongst the salads, and brood-rolletjies, or curries and stuffed egges; was Aunt Liz’s Pineapple Fridge Tart!! I can still taste it and who can ever forget the texture of a fridge tart? its like pillows of squishiness interspersed with sweet and tart lumps of pineapple LOLOL – just beautiful 🙂 thanks so much for this most delicious memory xxx

    Reply
  5. pinkpolkadot

    Carey, I am sooooo missing my Mom now, she also made a fridge tart with pineapple!! I like this version and the fact that you made it in individual bowls!!

    Reply
  6. BITSOFCAREY

    Thanks Lady! recipes like this I keep close to my heart. Who ever came up with fridge tart and jelly whips are geniuses! ha ha! will tell him! he is so chuffed with the fruits of his labour!

    Reply
  7. BITSOFCAREY

    Thank you for such a sweet and touching comment, glad my pud could stir up some good memories for you! xx

    Reply
  8. rumtumtigger

    Ooh…my favourite fridge tart of ALL TIME. Not too sweet, and the tartness of the granidillas. I love the versatility of Ideal milk. It’s a pantry staple. Just add some semi-set jelly to a chilled tin of Ideal milk for a lighter than air “mousse”. And, if you want to go “fancy” just add some canned fruit ;o). Sometimes you just need to go back to Simple Food!

    Reply
  9. caicaiww

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