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 delicious no-bake tart!
Let’s talk crust…
The base of this tart is made from crushed biscuits. Here in South Africa, we often use Tennis Biscuits—a light, sweet, coconutty biscuit that’s perfect for teatime and even better as a tart crust. Of course, if you can’t get your hands on Tennis Biscuits, any sweet coconut-flavored or buttery biscuit will work just fine.
My Go-To, No-Fail Cremora Tart
This recipe is my absolute favorite. It’s incredibly quick to whip up 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, finally!
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 an hour—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 an hour, 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.
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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