South African Fridge Tart – a delicious recipe with condensed milk, tennis biscuits, lemon juice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place condensed milk in a mixing bowl and add lemon juice 5ml at a time while mixing thoroughly. Taste after every 5ml and add to suit your taste. Lemon juice will curdle the condensed milk and it will finally turn lighter in colour and change the texture. Be sure to end with a fairly tart (tangy) mixture to offset the sweetness of the custard. Must be pleasant to eat on it's own though -- Put aside but do not refrigerate.
2
Make approximately 500 ml of Custard.
3
Place one layer of Tennis biscuits on the bottom of a 20 x 30 glass or ceramic fridge/oven dish. Spread a layer of Custard (approximately 1cm) over the biscuits without disturbing them but covering them. Place another layer of biscuits over the custard. Now spread a layer of the lemony condensed milk over the biscuits (approximately 5-6 mm). Repeat until you run out of ingredients or you reach the top of the dish.
4
Leave one biscuit for the end to crush and sprinkle over the top. You can decorate the top with other sprinkles but biscuit crumbles are the original. Refrigerate for 4 to 6 hours but cover with tin foil to keep fridge flavours out. Cut in square portions and serve.
5
This is the original South African Fridge Tart!
60
kcal
Calories
3
g
Fat
6
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 375 ml sweetened condensed milk, 500 ml custard, 200 g tennis biscuits, 40 ml lemon juice.
Yes, South African Fridge Tart falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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