Fruity Cremora Tarts Served 3 Ways

The only thing better than a Cremora tart is three new fruity fridge tart flavours! These no-bake dessert tartlets are ideal for entertaining because you can prep ahead and spend more time with your guests! Enjoy this proudly South African dessert in three refreshing variations: pineapple tart, granadilla tart, and zesty lemon tart!

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FULL RECIPE

Makes 38 tart cups
Hands-on time: 30 minutes
Hands-off time: Overnight

INGREDIENTS

8 (80g) coconut biscuits
2 tbsp margarine, melted
1 cup (140g) NESTL Cremora Original
tin (192.5g) NESTL Full Cream Sweetened Condensed Milk
cup lemon juice
2 tsp powdered gelatine

For the classic lemon Cremora tart:
3 tbsp store-bought lemon curd
1 small lemon, thinly sliced and quartered

For the crushed pineapple Cremora tart:
3 tbsp tinned crushed pineapple, drained, plus extra for the garnish

For the tropical granadilla Cremora tart:
3 tbsp granadilla pulp, plus extra for the garnish

Serving suggestion:
Small mint leaves, to garnish

*Microwave cooking times may vary due to wattage; use the timings below as a guide.

METHOD

1. Line 2 mini muffin trays with mini cupcake liners and grease lightly.

2. Place the biscuits in a resealable bag and crush them until fine using a rolling pin. *Chefs Tip: Finely grind the cookies in a food processor, if preferred.

3. In a medium bowl, combine the biscuit crumbs with the melted margarine and mix until well coated. Divide it between the cupcake liners by adding tsp of the crumb mixture to each, pressing down firmly to form the base of the tarts. Refrigerate until needed.

4. In a large mixing bowl, using a hand mixer, whisk the NESTL Cremora Original with 4 tablespoons of cold water for 3-4 minutes until tripled in volume and medium peaks have formed.

5. Add the NESTL Full Cream Sweetened Condensed Milk and lemon juice. Beat for 2 more minutes until smooth and thick.

6. Pour 30ml of cold water into a small bowl and sprinkle the gelatine on top. Stir and set aside for 5 minutes to firm up.
7. Heat the gelatine mixture in the microwave for 5-10 seconds until melted. Stir until smooth. Stir in 3 tablespoons of the whipped Cremora mixture. Pour this back into the remaining whipped Cremora mixture and whisk until smooth.

8. For the classic lemon Cremora tart: Fold the lemon curd through the Cremora tart filling until smooth. Spoon the mixture over the biscuit bases and garnish each with a slice of lemon.

9. For the crushed pineapple Cremora tart: Fold the crushed pineapple through the Cremora tart filling until evenly dispersed. *Chefs Tip: Ensure the pineapple is thoroughly drained before adding. Spoon the mixture over the biscuit bases and garnish each with a dollop of extra crushed pineapple.

10. For the tropical granadilla Cremora tart: Fold the granadilla pulp through the Cremora tart filling until evenly dispersed. Spoon the mixture over the biscuit bases and garnish each with a dollop of extra granadilla pulp.

11. Refrigerate the tarts for 5-6 hours until set or overnight for best results. Garnish each with a mint leaf and ENJOY!

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