Fridge tart (yskastert)

Ingredients

• 1 tin evaporated milk (Ideal milk)
• 1 small tin granadilla (passion fruit) pulp
• ½ cup castor sugar
• 1 packet lemon jelly powder
• 2 packets Tennis biscuits – these are local biscuits made from butter, coconut and syrup

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Preparation

• Add jelly powder to 2 cups boiling water, mix well and let it cool. Whisk evaporated milk until stiff.
• Slowly add castor sugar to the milk whisking continuously. Pour cooled-off jelly mixture to the milk mixture and whisk again until mixture is stiff.
• Add a layer of biscuits in a rectangular dish of your choice and top with a layer of the mixture you have just whisked.
• Repeat this process until everything has been used up. The number of layers will depend on the size of your dish.
• Sprinkle a few biscuit crumbs over the top to decorate. Refrigerate until tart has set.
• You can substitute with the following to get some nice flavour combinations:
  
  Pineapple jelly with a tin of crushed pineapple
  Strawberry jelly with a tin of guavas (finely chopped)
  Strawberry jelly with a tin of strawberries (finely chopped)