Let me start by saying this…if you’re not a pineapple fan then this Pineapple Fridge Tart is not for you. It is a cool, refreshing dessert for pineapple lovers and perfect for a warm day. I am not a huge pineapple fan but I quite enjoyed this dessert.
There are many variations for a Pineapple Fridge Tart, but I tried to keep it as simple as I could. I used just 5 ingredients, cream cheese, whipped cream, lemon juice, sugar and pineapple. You could use condensed milk instead of the sugar, however I wanted a quick setting dessert so I opted for sugar.
I think if you do add condensed milk you will need to add some gelatine in order for the dessert to set.
You can also sprinkle some toasted coconut on top of the filling. I personally love coconut but I only added some for myself because the fussy people in my home didn’t want any.
The lemon adds a little tanginess to the tart and breaks down the sweetness of the dessert. I hate super sweet anything so the addition of the lemon was a warm welcome.
Depending on how tangy you want the dessert you can play around with the amount of lemon you wish to add
How long do I refrigerate before serving?
This dessert just needs to be in the fridge for 2 hours and it will be ready to be served.
Quick and Easy
The best bit about this dessert is that it can be whipped up in just a few minutes with minimal effort.
More Dessert Recipes:
Pineapple Fridge Tart
- 200 gram tennis biscuits crumbed
- 75 gram butter melted
- 440 gram canned pineapple pieces
- 250 gram cream cheese
- 1 cup/250ml whipping cream
- 1/4 cup castor sugar
- 1/4 cup lemon juice
- 1/4 cup toasted coconut (optional)
- extra whipped cream (optional)
- Place the biscuits in a ziplock bag and use a rolling pin to crush the biscuits or pop it into a food processor and pulse until it resembles crumbs. Mix in the melted butter. Using an 18x18cm dish, press the biscuit crumbs into the base. Use the back of a measuring cup to smooth it down.
- Whip the fresh cream and set aside. Beat the cream cheese and sugar until well combined. Add lemon juice, all of it or less, according to your preference and mix well.
- Drain the pineapple. Set aside quarter cup of the pineapple and add the remaining pineapple to the cream cheese mixture
- Fold in the whipped cream
- Pour the filling over the biscuit base. Add the quarter cup of pineapple on top. Sprinkle the toasted coconut on top, if you opt to use it. Cover with cling wrap and refrigerate for 2 hours before serving
- You can toast the coconut and sprinkle it over the tart if you wish
- If you prefer you can also add more whipped cream on top of the filling
- Feel free to adjust the lemon juice according to your preference