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Pineapple Tart

Pineapple tart is a refreshing tart with a tropical flavour. The traditional recipe requires ingredients that are common in South Africa but hard to find elsewhere, but this recipe use New Zealand ingredients.


  • 2 packets of passionfruit jelly (as substitute for pineapple jelly)
  • 4 tablespoons of passionfruit pulp, optional
  • 1¾ cup (450 ml) boiling water
  • 1 x 250 gram packet of Tennis biscuits (or either Malt biscuits made by Arnott's or Krispies made by Griffin's)
  • 1 x 450 gram tin of crushed pineapple, in juice
  • 1 x 375 gram tin of evaporated milk, chilled
  • 1 x 397 gram tin of condensed milk, chilled

Note about biscuits: Arnott's rectangular Malt biscuits fits well into a square dish, but tends to become too soft. Griffin's Krispies with coconut, although trickier to use for a crust due to its round shape, goes very well with the tropical taste and tends stays crispier.


  1. Dissolve jelly in water and let it chill in fridge until it has the consistency of egg white, but not set yet.
  2. Line biscuits in a 260 mm x 260 mm tart dish.
  3. Spoon crushed pineapple over biscuits and then pour remaining juice from tin over it.
  4. Whisk the evaporated milk and condensed milk together. Add jelly and whisk lightly. Pour over biscuits.
  5. Chill in fridge for two hours.
  6. If you used passionfruit jelly, spread 4 tablespoons of passionfruit pulp over the tart before serving.