Pineapple Fridge Tart

Method: pineapple fridge tart

1. Strain the pineapple: Strain the pineapple chunks and set the syrup aside. Remove about two tablespoons of the chunks for the final decoration and set aside.
2. Make the jelly: Add 150ml pineapple juice to a medium size saucepan and heat until it comes to a boil, then remove from heat and dissolve the jelly. Add the iced water and set aside to cool a bit.
3. Whip the cream: In a medium mixing bowl, whip the whipping cream to soft peaks and set aside.
4. Make the filling: In a large mixing bowl, beat the cream cheese, condensed milk and lemon juice together. Then mix the slightly cooled jelly mixture into the cream cheese mixture.
5. Fold in the cream, pineapple and chocolate: Finally fold in the whipping cream, followed by the pineapple chunks and white chocolate.
6. Layer the biscuits: Begin by layering your Tennis Biscuits in a 23cm by 33cm casserole dish. Dip each biscuit briefly in the pineapple juice and layer.
7. Add half the filling: Then add half the pineapple mixture and a drizzle of about a third of the passionfruit pulp.
8. Repeat the layers: Repeat the layer of biscuits and the remaining pineapple mixture and a third of the passionfruit pulp.
9. Top with cream: Finish with a final third layer of biscuits and pipe on the whipped cream. Sweeten the cream with a tablespoon of icing sugar.
10. Decorate: Then decorate with the chocolate curls, remaining passionfruit pulp, pineapple chunks and lime zest.
11. Set in the fridge: Leave to set in the fridge for a minimum of 8 hours before slicing and enjoying.