3-Ingredient Jelly Fluff Tart

So easy! So yummy! 

Serves: 8
Time: 20 minutes, plus 4 hours to set.


  • 120g strawberry jelly powder
  • 1 cup boiling water
  • ½ cup cold water
  • 150g lemon sandwich biscuits
  • 1 tin (380g) NESTLÉ Ideal Evaporated Milk, ice cold
  • To serve:
  • NESTLÉ Whipped cream
  • strawberries, sliced

How To Make 

  1. In a large bowl, add the jelly powder along with boiling water.
  2. Stir until completely dissolved before adding ½ a cup of cold water.
  3. Allow the jelly to cool to room temperature, for about 1 hour. Line a round springform cake tin with baking paper and set aside.
  4. Add the lemon sandwich biscuits into a large resealable bag and crush using a rolling pin.
  5. Add the crumbs into a heatproof bowl and microwave for 30–45 seconds. Mix the crumbs until combined.
  6. Add a tablespoon of water if necessary to bind.
  7. Sprinkle the crushed biscuits into the prepared tin, pressing down slightly using the back of a spoon.
  8. Using an electric whisk, beat the NESTLÉ Ideal Evaporated Milk until light, frothy and tripled in volume, for about 2 minutes.
  9. Carefully whisk the cooled jelly into the whipped ideal milk, slowly pour the jelly mixture over biscuit base.
  10. Leave the tart to set in the fridge for about 3 hours.
  11. Serve with whipped cream, strawberries and a sprig of mint and ENJOY!

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