Classic Cremora tart

Classic Cremora tart

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  • For the crust:
  • 200 g digestive biscuits or Tennis biscuits
  • 100 g butter, melted
  • For the filling:
  • 250 g Cremora
  • ½ cup milk
  • 1 x 385 g can sweetened condensed milk
  • ½ cup fresh lemon juice

Cooking Instructions

1. Spray a 15 cm springform cake tin by generously with non-stick spray.

2. Place the digestive biscuits in a food processor and pulse until you get about 1 cup of crumbs. Add the melted butter and pulse until well combined. Press the biscuit mixture into the greased tin to cover the base.

3. To make the filling, place the Cremora and milk in a large bowl and whisk until combined. Add the condensed milk and mix until combined. Gradually add the lemon juice, stirring between additions. The mixture will slowly start to thicken.

4. Pour the mixture over the base, cover with clingwrap and chill for at least 6 hours or overnight if possible.

5. Once set, serve with your favourite toppings such as vanilla whipped cream, macerated summer berries or maple-flavoured syrup.

Find more sweet-tart recipes here. 

Stylist: Bianca Strydom
Photograph: Jan Ras

TASTE Recipe by: TASTE
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The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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    Lois Carol Wessels
    January 31, 2022

    Thank you for the recipe- made Cremora tart many moons ago – great memories