It’s not inside, it’s onnnnnnn top!
~ Cremora TV advert ~
If you are South African, you might have grown up watching a TV advert for non-dairy creamer called Cremora. Husband is preparing his coffee and searches the whole fridge, only to shout out to Wife “Anne, there’s no Cremora in the refrigerator!” and she calls back: “It’s not inside, it’s on top!” Many people in South Africa has at some point said “It’s not inside, it’s onnnnn top!” – it’s such a handy phrase. And Cremora is a very handy ingredient. In the days before long-life milk, people took Cremora on hikes and holidays instead of fresh milk. Later it just became a nice add-in to make your coffee creamy and extra tasty. But I have spent the last decade ignoring recipes for Cremora Tart which I have seen many times in magazines and on social media. To my disadvantage, unfortunately!
Made in the USA
About a year ago I started following a social media account called Emmymade on Facebook. The American creator, Emmy Cho, makes videos about things food-related. The first video I watched was her trying 40-year old military ration packs. Emmy has a fantastic style and tastes everything she makes. She likes trying out food and recipes from other parts of the world. I am amazed by how brave she is! She has tried out stinky Noni fruit, weird concoctions like Cotton Candy Mac & Cheese and delicacies like Mopane worms! I am a bit embarrassed that it took Emmy trying out our own South African Cremora Tart to open my eyes to this recipe! But I am glad I tried it and I will never pull my nose up to it again!
No-bake, non-dairy cheesecake?
Emmy’s video of how you make Cremora Tart is definitely worth the watch. And the Cremora Tart is delicious to eat! It is an old fashioned fridge tart type dessert. But as you know from my Retro Custard recipe, I am not scared of old fashioned food! The best part is that you can make it with pantry staples (if Cremora is something you keep in the pantry). And it is quick to make and almost impossible to flop. If you have a whisk and a fridge you can make this very attractive looking and delicious tasting tart! Cremora Tart doesn’t actually taste like Cremora, but very nearly like cheesecake. What’s not to like? Time to start buying some Cremora! And just to be clear… if you’re looking in the fridge: it’s not inside, it’s on top!
- 1 packet Tennis biscuits, crushed see note
- 4 tbsp butter, melted I used 6 tablespoons of butter as I like a firmer base
- 250 g Cremora Or another non-dairy creamer
- 125 ml cold water
- 1 tin condensed milk
- 125 ml lemon juice fresh or bottled
- Mix the crushed biscuits and melted butter and press down into a 22cm tart dish or spring-form tin. Refrigerate while making the filling.
- Whisk the Cremora and the cold water together until all lumps have disappeared.
- Add the condensed milk and mix well.
- Add the lemon juice incrementally and whisk well after each addition. The filling thickens the more lemon juice you add.
- Pour the filling onto the biscuit base and refrigerate for at least one hour or overnight.
- Tennis biscuits are very South African and give the tart that familiar, coconut taste. Feel free to use other biscuits you like though.
- I reserve about two tablespoons of the base crumbs to sprinkle on top.
- The recipe can be made with bottled lemon juice. If you have fresh lemons at hand you can juice and zest two lemons and add some zest to the tart when adding the lemon juice.
- I also added a pinch of lemon zest to the crumbs I reserved for the topping.
- !Vegan alternative! Use vegan biscuits such as Nairn's Coconut & Chia Oat Biscuits or Oreos for your base mixed with vegan margarine or Flora Plant Butter. The Cremora is already non-dairy and vegan, so all that is left is replacing the condensed milk with something like Nature's Charm Sweetened Oat Condensed Milk. I have tried this and it works perfectly well.