PINEAPPLE FRIDGE TART

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Josephine Berry
6 years ago
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Grenadella tert You will need: 1 cup purée/fruit 1 1/2 packs coconut biscuits ***1 can evaporated milk*** (Must be chilled well, at least 6 hours) 1 packet lemon jelly (Jello) 2 cups heavy whipping

1 Grenadella tert You will need: 1 cup purée/fruit 1 1/2 packs coconut biscuits ***1 can evaporated milk*** (Must be chilled well, at least 6 hours) 1 packet lemon jelly (Jello) 2 cups heavy whipping cream 1/2-1 cup sugar to taste. Line 9 13 pan w/biscuits-some will have to be split to make them lay nicely. Set aside extra to crumble on top. Boil 1 cup water, add lemon jelly, stir well and put in fridge to chill. Whip heavy cream set aside in fridge. Whip CHILLED can of evaporated milk till fluffy (won t do stiff peaks), then add jelly, fruit/purée and sugar-add more/less sugar depending on taste. Last, fold in whipped cream till well mixed. Pour over biscuits in pan, top with remaining crumbled biscuits, or for prettier tart, top with more whipped cream, the filling of a few fresh passionfruit, or some toasted coconut, and cookie crumbs if you like. Chill in fridge covered till ready to serve. Enjoy!!!

PINEAPPLE FRIDGE TART 1 pkt tennis biscuits 1 tin crushed pineapple 2 cups lukewarm water 2 pkts pineapple jelly (jello powder) 1 tin ideal milk (evaporated milk) Fruits of the cape yogurt (medium)

2 PINEAPPLE FRIDGE TART 1 pkt tennis biscuits 1 tin crushed pineapple 2 cups lukewarm water 2 pkts pineapple jelly (jello powder) 1 tin ideal milk (evaporated milk) Fruits of the cape yogurt (medium) Layer biscuits in dish. Mix jelly with pineapple juice and 2 cups lukewarm water; set aside to cool. Once cooled mix in ideal milk full tin, add in all the yogurt, and pineapple pieces; mix together. Pour over slowly onto biscuits. Set aside in refrigerator for 2-3 hours. RAW CHOCOLATE JAFFA TART Repost from The Barefoot Housewife (GLUTEN FREE, DAIRY FREE, REFINED SUGAR FREE, VEGAN) INGREDIENTS BASE

3 1 cup of almonds 1 cup of medjool dates 1/2 cup of shredded coconut 1/4 cup of raw cacao powder (I like loving earth) FILLING 1 1/2 cups of raw cashews (soaked overnight) washed & drained really well 2 ripe avocados 1/2 cup of organic brown rice malt syrup (I like pure harvest) The juice (1/4 cup) & zest of one large orange 1/4 cup of raw cacao powder (I like loving earth) TOPPING 2 tbs of rice malt syrup (warmed up) 4 tbs of melted coconut oil 1/4 cup of raw cacao powder METHOD 1. Line a tin or container (with a base of 23 cm x 13 cm) with cling wrap with some hanging over the edges, this makes it very easy to remove the tart later. 2. In a food processor place all the base ingredients and blitz until it just comes together. Press evenly into tin & pop into freezer while you make the filling. 3. Then for the filling place all cashews into food processor & blitz until broken up. Scrape down & add all the other filling ingredients & blitz until the texture is super smooth. 4. Now take your base out of the freezer & pour the filling on top & smooth out, return to the freezer until firm. (I actually froze mine overnight as I didn t get time to finish it off) & added the topping the next day. 5. For the topping combine the warm rice malt syrup and melted coconut oil, then stir in your cacao powder. When your filling is set you can add your topping. Spread quickly as the rest of the tart is freezing the topping will start to set super fast! 6. To get slightly fancy I also made a bit of extra topping mixture to dip some orange segments in. After a few minutes in

the freezer they were set & ready for decorating, along with some fresh orange zest. You could also decorate with other things raw chocolate shavings, chocolate coated almonds, whatever you like.

4 the freezer they were set & ready for decorating, along with some fresh orange zest. You could also decorate with other things raw chocolate shavings, chocolate coated almonds, whatever you like. I like to store this in the freezer. As it s so decadent you only need a small piece. Just make sure you take it out to soften about 15 mins before you want it. Oreo Delight Ingredients 1 pkg regular Oreo cookies 3/4 stick of butter, melted 2 8 oz containers of Cool Whip 1 8 oz cream cheese, softened 1 cup confectioners/powdered sugar 1 large (5.9-ounce) pkg chocolate instant pudding 2 3/4 cup milk Directions 1. Crush entire bag of Oreo cookies using a food processor (or take out your frustrations and do it manually) 2. Reserve 1 cup of Oreo crumbs and mix remaining crumbs

with melted butter. 3. Press Oreo crumbs/butter mixture into bottom of 9X13 pan to form a crust. 4. Mix 1 container of Cool Whip, softened cream cheese, and confectioners sugar in a large bowl.

5 with melted butter. 3. Press Oreo crumbs/butter mixture into bottom of 9X13 pan to form a crust. 4. Mix 1 container of Cool Whip, softened cream cheese, and confectioners sugar in a large bowl. A mixer might be handy here. 5. Spread the Cool Whip/cream cheese/sugar mixture on top of the packed crumbs. 6. Mix the pudding and milk. Allow to set. 7. Spread the pudding over the previous layer. 8. Spread the other container of Cool Whip on top. 9. Top with reserved Oreo crumbs. Chill and enjoy! See more at: dh.dpuf Death by Chocolate fridge tart Yield: 25x 30 cm

6 Ingredients 2 x 200g Chocolate tennis Biscuits Chocolate Mousse 250 ml cream cheese, room temperature 1/2 cup sugar 3 tbsp milk 1/2 cup cocoa 250 ml cool whip (or homemade whipped cream*) Chocolate Ganache 300 g semi-sweet or milk chocolate chips, divided (about 3 cups) 3/4 cup heavy whipping cream 3/4 tsp vanilla Chocolate Whipped Cream and Toppings 3/4 cup heavy whipping cream 1 1/2 tbsp cocoa powder 1/4 cup powdered sugar Chocolate sauce Mini chocolate chips Instructions To Make the Chocolate Mousse 1. Combine cream cheese, sugar and milk together in the bowl of a stand mixer, or with a hand mixer. Mix until completely combined. 2. Add cocoa and mix until smooth. 3. Fold in the cool whip. To make the chocolate ganache 1. Place chocolate chips in a metal bowl. 2. Microwave the heavy cream until it starts to boil. Remove from microwave and pour over chocolate chips. 3. Cover bowl with wrap for 5-7 minutes. 4. Whisk chocolate and cream until smooth.

7 To make the chocolate whipped cream 1. Freeze metal bowl and whisk for minutes to get them good and cold. 2. Remove bowl from freezer and add whipping cream. 3. Whip on medium speed for a few minutes. Cream will initially bubble a little bit, then start to thicken. 4. As the cream starts to thicken, add the cocoa and powdered sugar. 5. Whip until stiff peaks form. Putting it all together 1. Place a single layer of tennis in the bottom of a 25 x 30 cm pan. 2. Top Tennis Biscuits with half of the mousse mixture and spread evenly. 3. Spread half of the chocolate ganache on top of the mousse mixture and spread evenly. 4. Place another layer of Tennis Biscuits on top of the chocolate ganache 5. Spread remaining mousse mixture on top of Tennis Biscuits. 6. Pour remaining ganache on top of mousse mixture and spread evenly. 7. Top ganache with one more layer of Tennis Biscuits. 8. Top cake with chocolate whipped cream and spread into an even layer. 9. Finish cake off with chocolate sauce and mini chocolate chips, if desired. *If making homemade whipped cream, I recommend 1 1/4 cups whipping cream and 1/2 cup powdered sugar. with Allison Hendricks.

No-bake Bar-One cheesecake Serves 6 Preparation: 20 min Chilling: 3 hours CRUST FILLING TO DECORATE 300 g chocolate digestive biscuits 150 g butter, melted 15 ml (1 T) gelatin 250 ml (1 c) cream 2

8 No-bake Bar-One cheesecake Serves 6 Preparation: 20 min Chilling: 3 hours CRUST FILLING TO DECORATE 300 g chocolate digestive biscuits 150 g butter, melted 15 ml (1 T) gelatin 250 ml (1 c) cream 2 tubs (230 g each) cream cheese 100 g caster sugar 2 bars (55 g each) Bar-One chocolate, sliced extra Bar-One chocolate, sliced cocoa powder 1 Crust: Crush the biscuits until fine. Add the melted butter and mix well. Press onto the bottom and up the sides of a 22 cm springform cake tin. Cover with plastic wrap and chill in the fridge until needed. 2 Filling: Cover the gelatin in 30 ml (2 T) water and leave to swell, then heat in the microwave for a few minutes until

melted. Set aside to cool. 3 Whisk the cream until stiff. 4 In a separate bowl, beat the cream cheese and caster sugar together. 5 Fold the cream into the cream cheese mixture.

9 melted. Set aside to cool. 3 Whisk the cream until stiff. 4 In a separate bowl, beat the cream cheese and caster sugar together. 5 Fold the cream into the cream cheese mixture. Mix a little of this mixture into the gelatin mixture, stir well, then add to the remaining cream cheese mixture. Mix well. Stir in the sliced chocolate bars. 6 Pour the filling into the prepared crust. Chill in the fridge for 3 hours or until set. 7 To decorate: Top with extra slices of Bar-One chocolate and dust with cocoa powder. 8 Use a warm knife to slice. PINEAPPLE CONDENSED MILK TART 1 x ready made pie crust (or if you wish make your own) 1 Tin Condensed Milk 300ml Cream 1 can crushed Pineapple Half a cup Lemon Juice Combine Condensed Milk and Lemon Juice in a bowl Drain juice from crushed pineapple and mix into condensed milk Whip cream stiffly and fold slowly to mixture

10 Pour into crust and refrigerate Vanilla Custard Slice 500g. phyllo pastry sheets 1 cup unsalted butter, melted Filling 6 cups milk 1 1/4 cup fine semolina flour 6 egg yolks 1/2 cup granulated sugar 1 Tablespoon vanilla extract 2 Tablespoons unsalted butter Icing 4 cups confectioners sugar 2 Tablespoons lemon juice 2-4 Tablespoons cold water; Direction: Preheat the oven to 350 degrees. To make the Filling, In a large saucepan, heat the milk over medium high heat until just boiling. Add the semolina flour and stir. Lower the heat to medium low. Using a whisk, beat the egg yolks with the sugar. Add a cup of

11 the warmed milk into the egg mixture to temper and then add the egg yolk mixture to the pot. Continue to cook over medium low heat until the cream starts to thicken, stirring continuously. When the custard has thickened, remove from heat and stir in the vanilla extract and the butter. Using a sharp knife, cut the sheets in to make two stacks of 9 13 inch sheets. To prevent drying, cover one stack with wax paper and a damp paper towel while working with the other. Using a pastry brush, brush the bottom and sides of a 9 13 rectangular pan with butter. You will use approximately half the phyllo sheets for the bottom of the pastry. Begin by layering sheets one by one in the bottom of the pan, making sure to brush each one thoroughly with melted butter. When you have almost layered half the sheets, drape two sheets of phyllo so that they extend half in the pan and half out of the pan horizontally. Add the custard in an even layer on top of the sheets, smoothing the surface with a spatula. Fold the phyllo sheet flaps in over the custard layer. Add the remaining sheets on top, brushing each sheet with melted butter. Before baking, score the top layer of phyllo to enable easier cutting of pieces later. Bake for 45 minutes or until the phyllo turns a deep golden color. In a large bowl, Add confectioners sugar and combine with lemon juice, stir in enough water to make desired consistency then pour over still warm pastry. Let chill until set

Jelly slice Base 2 packets of Nice biscuits 3 tablespoons of melted butter Crush biscuits and add butter. Press down in tray and cool in fridge for 20 minutes Middle 2 cans of condensed milk 1.

12 Jelly slice Base 2 packets of Nice biscuits 3 tablespoons of melted butter Crush biscuits and add butter. Press down in tray and cool in fridge for 20 minutes Middle 2 cans of condensed milk 1.5 cups boiling water 4 teaspoons of gelatine Juice of 2 lemons Add gelatine to boiling water to dissolve and then add to the milk and lemon juice. Mix well. Pour over the biscuit base and set for at least an hour Top 2 packets of raspberry jelly 3 cups of boiling water 2 teaspoons of gelatine Mix all together until dissolved. Mix slow so you don t get bubbles. Let cool. Slowly pour over middle part. If you pour it over to fast, you will get bubbles. Set overnight in fridge.

Baileys Irish Cream Cheesecake with Chocolate Ganache Ingredients: 2 cups Oreo cookie crumbs 5 tablespoons unsalted butter, melted 3 (240g) packages cream cheese, softened 1 cup granulated sugar 3

13 Baileys Irish Cream Cheesecake with Chocolate Ganache Ingredients: 2 cups Oreo cookie crumbs 5 tablespoons unsalted butter, melted 3 (240g) packages cream cheese, softened 1 cup granulated sugar 3 eggs 3/4 cup Bailey s Irish Cream 1/2 cup sour cream 1 teaspoon vanilla extract 1 cup heavy cream 300g bittersweet chocolate chips Instructions: 1.Preheat oven to 350F/180C degrees. Begin to bring a large pot of water to boil. Place the spring form pan in the middle of two large pieces of heavy duty aluminum foil. Bring the foil up the sides of the pan. Crimp the pieces together around the pan. Make sure it is tight and secure so no water gets in during the baking process. 2.Combine cookie crumbs and butter together in a bowl. Press

14 into the bottom of the prepared spring form pan. Bake for 10 minutes. Remove from oven and cool. 3.While the crust is cooling, beat cream cheese and sugar together in the bowl of a stand mixer. Beat in the eggs one at a time, being sure to scrape down the sides after adding each egg. Beat in the Bailey s, sour cream and vanilla extract. Continue beating on medium speed until smooth and silky. Pour over cooled crust. 4.Place cheesecake into a roasting pan. Place in the oven and pour the boiling water into the roasting pan, quickly close the door. Bake for minutes or until the cheesecake is set. The middle will still be jiggly. Turn off oven, keep oven door closed and allow cheesecake to cool 1 hour in oven. It will finish cooking during this time. 5.Remove cheesecake from oven, carefully remove it from the water bath. Remove the aluminum foil, being careful of any water that may have worked its way in. 6.Chill cheesecake in the refrigerator overnight. 7.The next day, use a knife to gently loosen the cheesecake. Remove the sides of the pan. 8.Bring the heavy cream to a boil in a small sauce pan. Place the chocolate chips in a bowl. Pour the boiling cream over the top of the chocolate chips. Stir until it starts to come together into a smooth chocolate mixture. Allow to set for 2 minutes. 9.Begin pouring the ganache over the cheesecake. Smoothing as necessary. 10.Chill the cheesecake for another hour. Slice and serve. Please note that you ll need to plan ahead when making this cheesecake as it needs to chill overnight and then for another hour once the ganache has been poured on. Enjoy!

PINEAPPLE FRIDGE TART

PINEAPPLE FRIDGE TART 1 pkt tennis biscuits 1 tin crushed pineapple 2 cups lukewarm water 2 pkts pineapple jelly (jello powder) 1 tin ideal milk (evaporated milk) Fruits of the cape yogurt (medium) Layer