For the crust:

• 200g digestive biscuits (or tennis biscuits)
• 100g melted butter

For the filling:

• 250g Oshikandela Vanilla
• 250ml fresh cream
• 1 tin (397g) condensed milk
• 1 tsp vanilla extract
• 2 tsp gelatine powder
• 50ml water

For the topping:

• 150g dark or milk chocolate (melted)
• 2 tbsp desiccated coconut

1. Crush biscuits, mix with melted butter, and press firmly into a tart tin. Chill while you prepare the filling.
2. Bloom the gelatine by sprinkling it over the water in a small bowl. Leave for 5 minutes to soften, then gently heat until dissolved.
3. Whip cream to soft peaks. Fold in condensed milk, Oshikandela Vanilla and vanilla extract until smooth and creamy.
4. Stir in the gelatine, pour over the crust and chill for at least 4 hours until set.
5. Top with melted chocolate and a sprinkle of coconut. Chill briefly, slice, and serve chilled.

This creamy tart is inspired by classic South African fridge tarts and adapted to celebrate Oshikandela Vanilla.