Granadilla fridge tart

6 servings Prep: 5 mins, Cooking: 1 hr
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A delicious family favourite pudding.

By Food24 July 22 2011
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Ingredients (5)

1 jelly — lemon or peach
410 g evaporated milk — chiled
1/4 cup castor sugar
1 Goldcrest Granadilla Pulp — tinned
2 biscuits — packets, tennis, marie, tea biscuits
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Mix the jelly with 250 ml boiling water and leave to cool off for a bit (don’t put it in the fridge!).
Beat the ideal milk until “stiffish”, continue beating while adding the sugar. It should look thickened.
Stir in the cooled jelly and pulp, combine well.
In attractive glass bowls, layer with biscuit crumbs and jelly mixture and end off with biscuits. This can be done in a large dish too.
Refridgerate for at least 1 hour to allow it to set.

Reprinted with permission of Bits of Carey.
To visit Bits of Carey’s
blog, click here.

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