Granadilla Fridge Tart
This Granadilla Fridge Tart recipe is just the thing for a hot South African Christmas, when a cold pudding is welcome and the oven is already busy. A Tennis biscuit base holds a soft, creamy filling, with lemon juice and granadilla bringing enough tartness to balance the condensed milk.
A little gelatine helps the tart slice neatly without making it rubbery. Use fresh granadilla pulp if you have ripe fruit, or unsweetened tinned pulp for convenience; the seeds add a lovely crunch. Make it the day before lunch so it has plenty of time to set. Keep it refrigerated until serving, then spoon over the reserved pulp for a bright, fruity finish that needs no extra decorating.
Ingredients
Biscuit base
Granadilla filling
To finish
Instructions
- 1Lightly grease a 23 cm pie dish at least 4 cm deep. Crush the Tennis biscuits into fine crumbs using a food processor, or a rolling pin and a sealed bag.
- 2Mix the crumbs with the melted butter until evenly damp. Press firmly over the bottom and about 2 cm up the sides of the dish. Refrigerate while you make the filling.
- 3Put the cold water in a small heatproof bowl and sprinkle the gelatine evenly over it. Leave for 5 minutes to swell.
- 4Set the bowl of gelatine in a larger bowl of hot water, taking care not to splash water into it. Stir until the gelatine is completely dissolved and clear, replacing the hot water if necessary. Do not boil. Remove and let it cool until lukewarm but still liquid.
- 5In a large bowl, whisk the condensed milk and lemon juice together until smooth, then stir in the 150 ml granadilla pulp.
- 6Stir 3 tablespoons of the condensed milk mixture into the liquid gelatine. Slowly whisk this back into the remaining condensed milk mixture until thoroughly combined.
- 7In a separate bowl, whip the chilled cream to soft peaks: it should hold gentle folds, not look stiff or grainy. Fold it into the granadilla mixture in two additions until no white streaks remain.
- 8Spoon the filling into the chilled biscuit base and smooth the top. Cover without touching the filling and refrigerate for at least 6 hours, preferably overnight, until set.
- 9Just before serving, spoon the reserved 50 ml granadilla pulp over the tart. Cut with a sharp knife, wiping it clean between slices, and serve straight from the fridge.
Nutrition (per serving)
- Calories
- 395 kcal
- Carbohydrates
- 39 g
- Protein
- 6 g
- Fat
- 24 g
- Saturated fat
- 16 g
- Sugar
- 29 g
- Fibre
- 1 g
- Sodium
- 155 mg
- Cholesterol
- 70 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- Make the tart the day before Christmas and add the granadilla topping just before serving. The 25-minute preparation time excludes the minimum 6-hour chilling time.
- For a braai or outdoor lunch, keep the tart in the fridge until dessert. If travelling, transport it in a cooler box with ice packs.
- Use unsweetened granadilla pulp rather than granadilla syrup or cordial. If using fresh fruit, scoop and measure the pulp, as fruit size varies considerably.
- Keep leftovers covered in the fridge and eat within 3 days. Refrigerate promptly after serving, especially in summer heat.
Frequently asked questions
Can I leave out the gelatine?
Not if you want the same sliceable result. Without it, this filling will be softer and is better served in individual dessert glasses. This recipe is tested by its proportions for a gelatine-set tart; vegetarian setting agents are not direct substitutes.
Can I use a different biscuit?
Yes. Use 200 g digestive biscuits instead of Tennis biscuits. Start with 80 g melted butter and add the remaining 20 g only if needed; the crumbs should hold together when pressed.
Why did my filling develop gelatine threads?
The gelatine may have cooled too far or met a very cold mixture too quickly. Keep it lukewarm and liquid, mix in a little of the condensed milk filling first, then whisk it into the main bowl before folding in the cream.
