Tarts & Pies
Cremora Tart
A light, no-bake South African fridge tart that tastes like a cheesecake, but almost has the flavour of a mousse.
Hear me out – unpopular opinion – not everyone likes Peppermint Crisp tart. Don’t panic, another trusty South African dessert is here to save the day – a delectable Cremora tart.
You can count the ingredients used on your fingers. Plus it can be egg free if you use ginger biscuits and there’s no gelatin in setting the tart. The recipe is so straightforward it needs no special instructions.
Happy baking 😊 (or well, fridge tart making in this case … you don’t need to turn on the oven).
The recipe
Cremora Tart
adventureswithsugar.com/cremora-tart/
Method
Method: base
- Make the crumbs: Blitz the Tennis Biscuits until they are like fine breadcrumbs, then add in the lemon zest and butter and mix to combine.
- Press into the tin: The mixture should resemble damp sand, but not be overly wet. Press into your 26cm tart tin, making sure to press in the edges well.
Method: filling
- Mix the cream, yogurt and Cremora: Place the double cream and yogurt in a large mixing bowl and mix to combine. Then add the Cremora and continue to mix.
- Add the condensed milk and lemon juice: Add in the condensed milk and lemon juice. It will begin to thicken.
- Set: Pour the mixture into your tart tin and let set for 8 hours – perfect for making ahead.
- Decorate: Decorate as elaborately or as simply as you like. I’ve seen people drizzle granadilla pulp on top which is great too. I have used nectarines and raspberries, with a bit of pistachio.
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