members recipes

The minute I recognized the "fridge tart," it was an instant trip into nostalgia. My husband and I now live in the US and can only get tennis biscuits if I buy them through The South Africa Shop, http://www.southafricanfood.us/ - We have to satisfy our craving for biltong and chutney on a fairly regular basis. I grew up with several variations with what was then known as the ubiquitous fridge tart--in fact, if I check some of my old handwritten recipes, most did not contain yoghurt, but several different flavorings--some fruit, some more decadent with chocolate or caramel. My initiation into fridge tart was a Peppermint Crisp tart, the top of which was covered in glorious shavings of peppermint crisp, the translucent green shards distinctive of the then Wilson-Rowntree chocolate bar. I am compelled to make this as soon as I order some tennis biscuits. Oh, and another elusive ingredient, looking at the list of options, is granadilla--known here as passion fruit and almost impossible to get in the north-east. Again, what a pleasure to have stumbed upon this recipe.