Granadilla Condensed Milk Fridge Tart

Method

For the condensed milk

1. Heat the cream over a medium heat. Stir occasionally to ensure that it does not boil over. Cook for 15 minutes.
2. Whisk in the butter and erythritol.
3. Continue to boil for a further 10 minutes or until the mixture thickens and is light yellow in colour.
4. Stir in the salt and vanilla essence.
5. Allow the mixture to cool.

For the tart

1. Crush the biscuits and mix with the melted butter.
2. Press into a 20 cm tart dish. Make sure that the crust is an even thickness and covers the sides all the way up to the top. Place in the refrigerator until ready to fill.
3. Dissolve the jelly powder in the boiling water.
4. Add the granadilla pulp.
5. Add the condensed milk and stir until well combined.
6. Pour the filling into the crust and place in the refrigerator to chill and set.
7. Serve with a drizzle of granadilla pulp.