1. Add the biscuits to a resealable plastic bag and crush using a rolling pin.

2. Combine the crushed biscuits with the melted butter and stir to combine. Add into the base of a greased serving dish (30x20cm) and press firmly. Refrigerate until needed.

3. Pour the content of the Rhodes Quality Trotters Pineapple Flavoured Jelly into a large mixing bowl filled with 1 cup of boiling water and stir for 2-3 minutes until the jelly powder has dissolved completely.

4. Add 1 cup of cold water to the jelly and stir until cooled.

5. Add the yoghurt to the cooled jelly and whisk to mix.

6. Drain the tin of Rhodes Quality Pineapple Crush. Add the pineapple to the yoghurt jelly mixture and stir well. *Chef’s Tip: Pour the strained syrup (about ½ a cup) from the pineapple can into a small ice tray, filling the holes halfway. Top each hole with water and freeze. This can be enjoyed with in a glass of sparkling water.

7. Pour the tart mixture over the biscuit base and refrigerate for 4-5 hours or overnight for best results.

8. Once the tart has set firmly, slice into uniform squares and garnish with dollops of whipped cream, cherries and toasted coconut flakes. Serve and ENJOY!