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Newsletter #49  - May 1 , 2003

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Greetings from sunny South Africa!  Hope you are all doing well!

Hands up everyone who does not know what a fridge tart is! OK, Linda in Vancouver, after this Newsletter you will know exactly what it is! Well, easy, actually, its a sweet tart chilled in the refrigerator, usually quite rich, but yummilicious! After I was asked for a fridge tart recipe, I decided to feature some fridge tarts in this newsletter! If you haven't yet tasted one, do yourself a favour and try one! The most popular seem to be the pineapple tart and the peppermint crisp one!

Fridge tarts usually have crushed biscuits as the crust. In South Africa we have Tennis biscuits, Marie biscuits or ginger snaps, in case you don't have those biscuits in other parts of the world, I asked around for the equivalents in other countries, this is what I got! In the UK you can use Marie or Nice biscuits according to Sue, , Sarah, in New Zealand, says you can use Nice biscuits or Round Wine, Vanilla Wine or Super Wine. Marlene from Canada uses Graham biscuits. Wia, who has visited in the States, says you can buy readymade tart crusts there. Adele in Canada has the following to add: In Canada Arrow Root Cookies for Marie Biscuits, Haven't found equivalent for tennis biscuits. We also have pre-prepared pie plates known as Graham crusts. I use these (when in a rush) for most of my tarts, although I don't make to many fridge tarts.
Jo, in Washington State says she would use Vanilla wafers or Graham crackers and  Pat, in Aussie, suggests Arrowroot biscuits.

Simone, in New Zealand,  says: I usually use any biscuit with a coconut base well whatever I can find cause of the different countries I have had to learn to adapt . I also adapt my tarts . My basic recipe calls for 500 ml fresh cream whipped add 2 cans of caramel cooked condensed milk and about 1 or 2 teaspoons of melted gelatine and this is where the fun begins this is where I decide what kind of tart it is going to be and add the flavours, grated peppermint chocolate or granadilla mousse or whatever the flavour of the day, let stand in fridge for few hours and serve as is or with extra whipped cream have fun with this one it has worked wonders .

Linda and Shawna, both from Canada didn't know about fridge tarts!! I think it's about time the Canadians got educated about the good things in life!

What I did was to ask everyone on my mailing list for their favourite fridge tarts, the result is below! Scroll down and enjoy!

After this letter went out, I got the following comments from Edwena in the States....

thanks for the great letter -- fridge tarts -- nothing is better!

Here are some tips I thought you might like:
1) in the United States fridge tarts are called "pies" (like we say in SA :Lemon Meringue Pie, or apple pie)
2) For the folks living in the US where peppermint crisp is not available -- I have made the peppermint crisp tart/pie and substituted the peppermint crisp with ANDES MINT Chocolate (like an after dinner mint chocolate). Just takes long to grate because they are a lot smaller than the peppermint crisps in SA, and you have to grate a lot of them.
That's all for now...thanks again for the recipes...


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That's it for now, folks!
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The Recipes
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  Pineapple fridge tart

200 g tennis biscuits
397 g sweetened Nestlé condensed milk
250 ml cream, whipped
385 g crushed pineapple, drained
1 lemon, rind and juice
20 ml gelatine
icing sugar for dusting

Cover the base of a square or rectangular dish with a layer of tennis biscuits. Combine the condensed milk, whipped cream, pineapple and lemon rind and juice. Sprinkle the gelatine over 45 ml water and allow to swell. Microwave for 15 to 30 seconds until melted. Add a little of the pineapple mixture to the gelatine, then stir into the remaining pineapple mixture. Pour half of the mixture onto the biscuit layer and cover with another layer of biscuits. Top with remaining pineapple mixture. Refrigerate for 3 to 4 hours, until set. Dust with icing sugar and cut into squares to serve.

Caramel banana fridge tart

150 g Marie biscuits, crushed
125 ml butter
380 g Nestlé Caramel Treat
3 large bananas

Spray a 19 cm pie dish with non-stick spray. Mix the biscuit crumbs and butter and press the mixture into the prepared pie dish. Beat the caramel condensed milk until smooth and spoon into the pie crust, spreading evenly. Set aside. Dip the unpeeled bananas in boiling water to prevent discolouration. Peel and slice thinly. Arrange the banana slices on top of the caramel. Place the tart in the fridge to set. Serve cold. Makes a medium tart.

Cape Gooseberry Fridge tart

1 packet Tennis biscuits
2 tablespoons custard powder
1/4 teaspoon salt
1 tin chilled evaporated milk
1 tin gooseberries
3/4 cup sugar
1 tablespoon gelatine, soaked in 1/4 cup cold water

Pour syrup off gooseberries and add water to make 2 cups liquid. Boil syrup. Mix custard powder, sugar and salt to a paste and add to syrup. Boil till it thickens. Add soaked gelatine. Allow to cool. Add gooseberries. Beat evaporated milk until it thickens and add to mixture. Pour into dish lined with biscuits and set in refrigerator.

No bake fridge milk tart

1 packet Tennis biscuits
1 tin condensed milk
2 1/2 tins water
2 level tablespoons maizena
1/2 teaspoon vanilla essence
2 egg yolks, beaten
2 level tablespoons custard powder
1/4 teaspoon salt

Boil water and condensed milk. Add beaten egg yolks and maizena and custard powder which has been mixed with a little milk. Allow to boil for a few minutes until smooth and thick. Add salt and vanilla. Take an ovenproof dish, grease and layer biscuits and mixture, ending with mixture on top. Sprinkle with cinnamon and a few finely crushed biscuits. Leave in fridge to set.

Peppermint Fridge Tart from Sue in the UK - This must be one of the easiest, most delicious desserts I've made. Give it a bash!

1 x 200g Tea Lovers Coconut biscuits
1 x Large peppermint crisp
2 x 250ml fresh cream
1 x 395g tin of caramel
1 x tin of condensed milk cooked for 2 - 3 hours

Arrange the biscuits in a greased tart dish. Whip the cream until stiff and then add in the caramel. Pour ½ of the mixture over the biscuits and grate a layer of chocolate over. Arrange another layer of biscuits on top of the chocolate. Pour over the rest of the caramel mixture. Grate another layer of chocolate and add some crushed biscuits. Decorate with cream and grated peppermint crisp. Allow to set in the fridge overnight or until firm.

Here is my recipe for my Litchi fridge tart. Quite easy to make and very nice! from Wia

1 packet Orley Whip
250 g smooth cottage cheese
1 tin condensed milk
2 tablespoons lemon juice
15 ml gelatin
1 tin litchis drained

drained litchi juice
12 ml sugar
25 ml maizena

Tennis biscuits

1. Line a square pie dish with tennis biscuits
2. Drain litchis and preserve the juice and cut litchis somewhat smaller
2. Sprinkle gelatin over a little of the litchi juice in a small container or measuring cup and allow to become spongy and then melt in microwave oven)
3. Beat Orley whip till nice and thick
4. Add cottage cheese, condensed milk and lemon juice and mix lightly and then add gelatin and litchis and mix through.
5. Pour mixture carefully over tennis biscuits

Add sugar to litchi juice and thicken litchi with maizena

(I just make a paste of the maizena with a little of the juice, heat up the rest of the juice in my microwave oven and add the maizena to thicken it)

Pour over tart and refrigerate for a few hours

(Can be topped with whipped cream or more whipped Orley whip if preferred before serving)

Variations: Other fruit can also be used if difficult to find canned litchis e.g. mandarin orange sections, Cape gooseberries or black cherries etc. - any fruit canned in natural juice but litchis are actually the best. One of my friends also made this tart with canned guavas and said it was very good!

Pat in Aussie....
This will get the old cholesterol going ...
Toblerone cheesecake

BASE:- 1 packet crushed chocolate biscuits
2Tblsps melted butter
mix the above together and spread onto base of a pie dish,
put in the fridge to set.

2 x 250g philly cheese
2 tspns gelatine
1/3 cup boiling water
3/4 cup castor sugar
1/2 cup cream
150gms melted Toblerone

TOPPING:- 1/2 cup cream
dash of vanilla essence
Tblspn of icing sugar

Beat the philly cheese, with the dissolved gelatine mixture add the castor sugar, cream and melted Toblerone mix until smooth, pour onto base which you have set in the fridge.

Wait for this to set, then whip the cream, vanilla essence and icing sugar together until fairly thick, spread over the filling and top with a flake or strawberries.

also from Pat in Aussie.......

Pineapple cheesecake

Tricky - Be careful! sharp knife, hotplate, blender

Crumb crust

500g plain biscuits
225g butter
1 tablespoon sugar

Pineapple mixture

1kg pineapple pieces (canned)
1kg cottage cheese
3 dessertspoons gelatine
juice and grated rind of 1 lemon
250g castor sugar
2 eggs - yolks and whites separated
150ml cream - whipped

You will need

large mixing bowl
small saucepan
18cm spring-form pan
chopping board
sharp knife
mixing spoon

What to do - Crumb crust

Crush biscuits finely.
Combine with sugar and melted butter.
Press into the base of an 18 cm spring-form pan and chill in fridge until
ready to add pineapple mixture.

Pineapple mixture

Reserve 8 pieces of pineapple for decoration.
Chop the rest of the pineapple finely.
Sprinkle gelatine over 0.5 cup pineapple syrup.
Sieve cottage cheese and mix with pineapple, lemon juice and rind. Place gelatine and syrup over hot water and stir until dissolved. Add sugar and beaten egg yolks. Stir over hot water until it begins to thicken. Blend in cheese and pineapple mixture. Beat egg whites until thick and fluffy and fold them and the cream into the
pineapple mixture.
Spoon into crumb crust. Chill until set.
Decorate with whipped cream, pineapple pieces and strawberries.

and from Rita

Granadilla Fridge tart
Yield: 12 Servings

1 cn Granadilla Pulp
1 pk Marie Biscuits
1 cn Sweetened Condensed Milk
1 pk Lemon Jelly
Melted Butter (or Margarine)

Crush biscuits and mix with melted butter to form pie crust. Line a the base and sides of a pie dish with the crust mixture and press down well. Put in the freezer to set. Make up the jelly according to the instructions on the box. To the jelly mixture, add the condensed milk and granadilla pulp and mix well. Pour into the pie crust and place in the refrigerator to set.


Condensed Milk Fridge Tart.. also from Rita

8 eggs separated, you need the yolks
4 cups of milk
1 cup of sugar
1/2 cup cornstarch
2 teaspoons vanilla
2 cans sweetened condensed milk

Juice from 3 lemons, microwave them till warm and you get more juice from them.

Marie-lu cookies, or vanilla wafers, bland cookies, enough to make to layers in a 10 x 13 pan.

Make the custard by putting the milk onto boil, when it does so add half of it to the cornstarch,
sugar and egg-yolk mixture, beat well and pour back in the saucepan with the rest of the milk, bring to the boil till very well thickened, like cool whip,
watch that it doesn't burn. Remove from heat and beat in vanilla. Let cool while you do the rest.

Line the bottom of the 10 x 13 pan with a layer of cookies, spoon a layer of custard, half of it, over
the cookies and it will form a slight skin as it cools, this is good because it makes spreading the condensed milk mixture easier. The condensed milk mixture, is the 2 cans of sweetened condensed milk and the lemon juice mixed well. Spread half of this over the custard and then layer the cookies, custard and condensed milk again.

Refrigerate and serve cold.

Peppermint Crisp Fridge Tart  (another variation)....one more from Rita

1 packet of Tennis Biscuits
1 Tin of boiled condensed milk (boiled for 3 hours)
or ready made Caramel condensed milk
500ml fresh cream (double cream)
2 tablespoons sugar
grated peppermint crisp - lots of it
or a large slab of peppermint crisp chocolate grated

Smear half the tennis biscuits with half of the caramel condensed milk and layer a shallow square glass dish with these biscuits. Sweeten the double cream with the sugar and beat until stiff (don't overdo this otherwise you'll land up with butter). Put half of the cream on top of the biscuits and sprinkle with a good thick layer of peppermint crisp chocolate. Repeat this process ending with a layer of peppermint crisp

.....and from Charly, the best cook in Durban!!....


Excellent for using up very ripe bananas, although firmer ones are suitable too. Sour fresh cream by adding about 10ml fresh lemon juice to 250ml cream, stir and leave to stand. This pie keeps well for 3 to 4 days in the refrigerator. Do not freeze.

Crumb Crust:
200g pkt digestive biscuits, broken
60g (150ml) Macadamia nuts
70g butter OR margarine, melted

50ml fresh lemon juice
7ml gelatine
250ml sour cream
5 very ripe bananas, mashed or pureed
5ml vanilla essence
120g (150ml) castor sugar
250ml fresh cream, lightly whipped

To decorate:
whipped cream
sliced banana, dipped in lemon juice
small pieces of glace cherries
chopped Macadamia nuts

Crumb Crust:
Crush biscuits and nuts finely in food processor. Gradually pour in melted butter. Using back of metal spoon, press mixture into base and up sides of 230mm fluted flan dish. Refrigerate.

Pour lemon juice into a heat-proof jug, sprinkle gelatine over surface, leave to soften 10 minutes. Stand over saucepan of simmering water, stir until dissolved, set aside to cool. Combine sour cream, bananas and vanilla essence in mixing-bowl. Stir in half the sugar. Add gelatine mixture, stir well. Chill in refrigerator until beginning to thicken, about 15 minutes. Add remaining castor sugar to whipped cream, beat until stiff. Fold into banana mixture.
Turn into prepared shell, smooth surface. Cover loosely, chill in refrigerator two to four hours, or overnight. Decorate with whipped cream piped in a shell border around top edge, sliced banana, pieces of glace cherries, and chopped nuts sprinkled in centre. Serves 8 to 10.

...more from Charly in Durban...


2 x 125g boxes Boudoir (finger) biscuits
80ml coffee liqueur
120g butter OR margarine, softened
300g (580ml) icing sugar, sifted
2 egg yolks, beaten
100g chocolate, melted
30ml strong black coffee
20ml dark rum
250ml cream, whipped
pecan halves to decorate

Dip biscuits in liqueur, use to line sides and base of a 230mm by 120mm loaf pan.
Crush remaining biscuits, mix to a smooth paste with a little milk.
Use to fill any gaps between biscuits. Leave to set in refrigerator.
Cream together butter and icing sugar until pale. Beat in egg yolks. Stir in melted chocolate,
black coffee and rum, beat well. Spoon into prepared pan, level surface.
Refrigerate until set, four hours or overnight.
Trim biscuits to level of filling. Turn out on to a serving plate.
Coat with whipped cream, decorate with pecan halves.
Serves 8.

...one more from Charly.....


1 pkt ginger biscuits crushed
3 ml ground cinnamon
120 ml melted margarine or butter
250 g smooth cottage cheese
1 397g condensed milk
80 ml lemon juice
2 ml vanilla essence
5 bananas

Mix biscuit crumbs, cinnamon and margarine or butter together.
Press into a 220 mm pie plate. Place in refrigerator to set.
Place cheese, condensed milk, lemon juice and vanilla essence in a bowl and beat until smooth.
Slice 4 of the bananas and place in pie crust.
Pour cheese mixture on top.
Place in refrigerator to set for at least one hour.
Slice remaining banana and use to decorate the pie.




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