Cremora tart


Makes a 24 cm tart Preparation time: 30 min Chilling time: 1 hour

  • 500 g Cremora powder
  • 250 ml (1 c) ice water
  • 2 cans (285 g each) condensed milk
  • 250 ml (1 c) lemon juice
  • 1 packet (200 g) Tennis biscuits
  • puréed strawberries to decorate

1. Place the Cremora in a bowl and add the ice water.

2. Whisk well, add the condensed milk and continue to whisk until smooth.

3. Add the lemon juice a little at a time until all the juice has been mixed in and the mixture has thickened.

4. Set aside a few biscuits for the topping and use the rest to line the base of a 24 cm tart dish. Spoon the filling over the biscuit layer. 5. Break the remaining biscuits into pieces and crush with a rolling pin. Sprinkle the biscuit crumbs over the filling and top with a little puréed strawberries. 6. Chill for an hour. TIP Give the tart a great finish by scorching it with a kitchen blowtorch or place under a preheated oven grill for a few minutes.

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