South African Granadilla Fridge Tart

Here’s a classic South African Granadilla (Passion Fruit) Tart — sweet, tangy, creamy, and a favourite at braais, Sunday lunches, and festive tables.

🛒 Ingredients (Serves 8–10)

🥧 Biscuit Base

• 200 g Tennis biscuits (very traditional in SA)
• 125 g melted butter

🍋 Filling

• 1 tin (385 g) sweetened condensed milk
• ½ cup fresh lemon juice
• Pulp of 3–4 fresh granadillas (about ½ cup pulp)
• 1 tsp finely grated lemon zest (optional)

🍯 Topping

• Pulp of 2–3 extra granadillas

👩‍🍳 Method

1️⃣ Make the base

1. Crush Tennis biscuits finely (food processor or rolling pin).
2. Mix with melted butter until combined.
3. Press firmly into a 23 cm tart tin.
4. Chill for 20–30 minutes to set.

2️⃣ Prepare the filling

1. In a bowl, whisk condensed milk and lemon juice together — it will thicken naturally.
2. Stir in granadilla pulp and lemon zest.

3️⃣ Assemble

• Pour filling over chilled biscuit base.
• Smooth the top.
• Spoon extra granadilla pulp over the surface.

4️⃣ Chill

• Refrigerate for at least 3–4 hours (or overnight) until firm.

Tips

• For a firmer tart, add 1 tsp gelatine dissolved in 2 tbsp hot water.
• Some South African families use only lemon juice for a smoother top and add granadilla just as topping.
• Best served ice-cold on a hot summer day.