Coffee or Tea Creamer Tart?
Sounds a bit strange, right? But trust me — using coffee creamer (Cremora) in a tart results in something unbelievably creamy, dreamy, and absolutely mouth-watering.
If you’re wondering what Cremora is, it’s a non-dairy creamer powder that’s usually added to tea or coffee for a rich, smooth finish. But here’s the twist: it makes a brilliant star ingredient in this classic no-bake tart.
Once you try it, you’ll understand why this recipe has been loved for years.
Let’s talk crust…
The base of this tart is made from crushed biscuits. Here in South Africa, Tennis Biscuits are the traditional choice — light, sweet, and coconutty, making them perfect for teatime and even better as a tart crust.
If you can’t find Tennis Biscuits, no problem at all. Any buttery biscuit or coconut-flavored biscuit will work just as well.
My Go-To, No-Fail Cremora Tart
This recipe is my absolute favourite. It’s quick to prepare, requires no baking, and — best of all — it has never let me down.
I’ve lost count of how many times I’ve been asked to share this recipe, so here it is at last. Simple, reliable, and always a crowd-pleaser.
Handy Tips for the Best Cremora Tart
If the filling looks slightly loose at first, don’t worry — that’s completely normal. This tart thickens as it chills and sets.
For best results:
- Always first dissolve the Cremora in boiling water and then allow the mixture to chill before whipping — this step helps it thicken properly
- Use the full amount of Cremora stated in the recipe for the best consistency
- If you substitute another creamer brand, keep in mind that some don’t thicken as well as Cremora
- This is a no-bake fridge tart, so patience is key — it won’t thicken instantly, but it firms up beautifully with enough fridge time.
Cremora Tart
INGREDIENTS:
250 g Cremora powder (coffee/tea creamer powder)
1 tin Condensed Milk
½ Cup Lemon juice
1 Cup Boiling water
1 packet of tennis biscuits (Crushed)
3 table spoons of melted Butter (you may need a little extra)
Directions
Start with the Filling:
In a bowl, mix the Cremora powder with the boiling water. Stir well to ensure there are no lumps. Pop this mixture into the fridge for around an hour or two until completely chilled —this helps it thicken up nicely.
Meanwhile, make the crust:
Combine the crushed biscuits with the melted butter. If it’s too crumbly and not holding together, just add a touch more butter. Press this mixture into a pie dish to form a firm base.
Back to the filling:
After the chilling time, take the Cremora mixture out of the fridge and whip it on high speed until it becomes thick and creamy. (An electric mixer works wonders here!) Now add in the lemon juice and condensed milk, and mix well until everything is silky smooth.
Assemble and Chill:
Pour the filling over the biscuit base, smooth the top, and refrigerate for at least an hour, —or until set. If it’s still a bit wobbly, don’t worry. Just give it a bit more time in the fridge. It’ll firm up beautifully. I like to set this over night.
Keep this tart in your fridge until you are ready to serve it.
This is one of those recipes that that’s even better the day after you have made it. Enjoy!!
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