1 tin evaporated milk (Ideal milk)
1 tin crushed pineapple
½ cup castor sugar
1 packet pineapple jelly powder
2 packets Tennis biscuits – these are local biscuits made from butter, coconut and syrup. I am sure these could be substituted by any crumbly type biscuit (digestive biscuits work well too).
Add jelly powder to 2 cups boiling water, mix well and let it cool.
Whisk evaporated milk until stiff.
Slowly add castor sugar to the milk whisking continuously.
Pour cooled-off jelly mixture and crushed pineapple into the milk mixture and whisk again until mixture is stiff.
Add a layer of biscuits in a rectangular dish of your choice (I simply use a plastic dish for this) and top with a layer of the mixture you have just whisked.
Repeat this process until everything has been used up.
The number of layers will depend on the size of your dish.
Sprinkle a few biscuit crumbs over the top to decorate.
Refrigerate until tart has set.
You can substitute with the following to get some nice flavour combinations:
Lemon jelly with small tin granadilla (passion fruit) pulp
Strawberry jelly with a tin of guavas (finely chopped)
Strawberry jelly with a tin of strawberries (finely chopped)