South African Fridge Tart Recipes

Steps:

• crush the biscuits and mix with butter to form a crumbly mixture.
• line a pie dish with the biscuit mixture and place in fridge.
• mix together the condensed milk and lemon juice.
• in a seperate bowl, whisk the cremora powder and water until thick-ish.
• combine the cremora mixture and the condensed milk mixture
• pour over biscuit base and chill for an hour.

Steps:

• Place condensed milk in a mixing bowl and add lemon juice 5ml at a time while mixing thoroughly. Taste after every 5ml and add to suit your taste. Lemon juice will curdle the condensed milk and it will finally turn lighter in colour and change the texture. Be sure to end with a fairly tart (tangy) mixture to offset the sweetness of the custard. Must be pleasant to eat on it's own though -- Put aside but do not refrigerate.
• Make approximately 500 ml of Custard.
• Place one layer of Tennis biscuits on the bottom of a 20 x 30 glass or ceramic fridge/oven dish. Spread a layer of Custard (approximately 1cm) over the biscuits without disturbing them but covering them. Place another layer of biscuits over the custard. Now spread a layer of the lemony condensed milk over the biscuits (approximately 5-6 mm). Repeat until you run out of ingredients or you reach the top of the dish.
• Leave one biscuit for the end to crush and sprinkle over the top. You can decorate the top with other sprinkles but biscuit crumbles are the original. Refrigerate for 4 to 6 hours but cover with tin foil to keep fridge flavours out. Cut in square portions and serve.
• This is the original South African Fridge Tart!

Steps:

• Mix lemon juice and condensed milk.
• Mix in marshmallows and cherries.
• Whip cream stiffly then add vanilla extract and pineapple.
• Mix everything together and pour into prepared crumb crust.
• Refrigerate to set.

Steps:

• Crush the biscuits- I put them in a plastic bag and crush with a rolling pin.
• Add the melted butter, mix well and press hard into the bottom of your pie dish.
• Refrigerate for 1 hour.
• Make up the jelly packet with only HALF the liquid (to make about 285ml jelly).
• Add the condensed milk FIRST and stir.
• Add the yoghurt and stir.
• Pour onto the chilled biscuit base and refrigerate immediately for 1 hour.
• Decorate if desired.
• You can double the mix by using gelatine, mixed with half the recommended water, a 300g carton of cream cheese and another 500g yoghurt.