SA GRANADILLA FRIDGE TART

 

S A GRANADILLA FRIDGE TART

1 packet pineapple jelly,

410g chilled evaporated milk (Ideal),

¼ Cup caster sugar, granadilla pulp/mouse,

2 packets biscuits of your choice,

4 pineapple rings (optional).

METHOD:

Mix jelly with 250ml boiling water & set aside to cool.

Beat the Ideal milk until "stiffish", continue beating while adding the sugar.

It should look thickened.

Stir in the cool jelly & granadilla mouse/pulp & combine well.

CRUST LAYERS:

Crush biscuits into crumbs. In a deepish glass dish, layer biscuit crumbs & then jelly mixture on top.

Repeat layers & finish off with a top layer of biscuit crumbs.

Decorate with frosting if you so desire.

Refrigerate for 1 hour to allow tart to set.

Bron: ( CUPCAKE CRAZY GEM)

Plasing: Moira Botha Dyer

GRINADELLA YSKASTERT
1 Pak suurlemoen jellie
1 kop kookwater
1 Blik Ideal Melk
½ kop strooisuiker
1 Blik Grinadella moes
Tennisbeskuitjies
Klop Ideal melk tot styf
Voeg suiker geleidelik by
Dan Grinadella moes
Losjellie op in 1 kop kookwater laat afkoel en voeg by die mengsel
Pak mengsel en beskuitjies om die beurt
Strooi krummels vd koekies bo-oor
Sit in yskas om te set
Bron: Ma se resep
Plasing: Henriette Wessels