Grenadella tert



You will need:
1 cup purée/fruit
1 1/2 packs coconut biscuits

***1 can evaporated milk***
(Must be chilled well, at
least 6 hours)
1 packet lemon jelly (Jello)
2 cups heavy whipping cream
1/2-1 cup sugar to taste.
Line 9×13 pan w/biscuits-some will have to be split to make them lay nicely. Set aside extra to crumble on top. Boil 1 cup water, add lemon jelly, stir well and put in fridge to chill. Whip heavy cream set aside in fridge. Whip CHILLED can of evaporated milk till fluffy (won’t do stiff peaks), then add jelly, fruit/purée and sugar-add more/less sugar depending on taste. Last, fold in whipped cream till well mixed. Pour over biscuits in pan, top with remaining crumbled biscuits, or for prettier tart, top with more whipped cream, the filling of a few fresh passionfruit, or some toasted coconut, and cookie crumbs if you like. Chill in fridge covered till ready to serve. Enjoy!!!

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