Granadilla and Coconut Fridge Tart
A creamy, sunshine-filled tropical classic with a signature coconut twist.
This is my coconut twist on the classic South African fridge tart—light, creamy, and perfect for hot days. No oven and no stress, just a fridge doing all the heavy lifting.
Before you start
Get your mise en place ready so nothing catches you out mid-cook.
Method
- 1
The Biscuit Base
Blitz or crush the 200 g of coconut Tennis biscuits. Mix thoroughly with the 100 g of melted butter, press evenly into the bottom of an 18 cm tart dish, and refrigerate while you prepare the filling.
- 2
Bloom the Gelatine
Sprinkle the 6 g of powdered gelatine over the 45 g of cold water in a small bowl and let it bloom.
⏱ 5 min - 3
Pour in the 60 g of hot water and stir continuously until the gelatine is fully dissolved. Set it aside to cool slightly. Using agar-agar instead? Skip the blooming: stir it into the 45 g cold water and 60 g hot water in a small pot, boil for 2 minutes until dissolved, and whisk it into the filling while still warm, because agar-agar sets as it cools.
The rest of this recipe
There’s 4 more ingredients and 5 more steps to go.
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Ivana Sanshia’s note
If you want a more vibrant top layer, turn the reserved pulp into a clear granadilla jelly glaze instead of spooning it on raw. Sprinkle 1 tsp (about 3 g) powdered gelatine over 1 tbsp cold water and let it bloom, warm the reserved pulp with 60 ml water, stir in the gelatine until it dissolves, then let it cool to room temperature and pour it over the set tart. Chill for another hour before slicing.
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