Cremora Tart
No-bake dessert using non-dairy coffee creamer, condensed milk and lemon juice.
Servings: 8
Ingredients
Biscuit Base
- 1 packet Tennis biscuits, crushed see note
- 4 tbsp butter, melted I used 6 tablespoons of butter as I like a firmer base
Filling
- 250 g Cremora Or another non-dairy creamer
- 125 ml cold water
- 1 tin condensed milk
- 125 ml lemon juice fresh or bottled
Instructions
Biscuit Base
- Mix the crushed biscuits and melted butter and press down into a 22cm tart dish or spring-form tin. Refrigerate while making the filling.
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.
Notes
- 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.