Cremora tart is still one of YOU’S most popular recipes. We’ve given it a little extra flair with a meringue topping.
2 small loaf tarts Preparation time: 20 minutes Chilling time: 5 hours
2 packets (200 g each) Tennis or Eet-sum-mor biscuits, crushed
250 g butter, melted
1 packet (250 g) Cremora
125 ml (½ c) boiling water 1 can (385 g) condensed milk 125 ml (½ c) lemon juice
2 egg whites
180 ml (¾ c) castor sugar pinch of salt pinch of cream of tartar sliced fruit and fresh mint leaves to decorate (optional)
Line 2 small loaf tins with aluminium foil or clingfilm.
1 Crust Mix the biscuit crumbs and melted butter. Press into the bottom of the tins and chill.
2 Filling Dissolve the Cremora powder in the boiling water then chill for 30 minutes.
3 Beat the condensed milk and lemon juice, add the Cremora mixture and beat until thick and white. Spoon into the prepared tins, spread evenly and chill until firm, about 4 hours.
4 Unmould the tarts, remove the aluminium foil or clingfilm and place onto a platter just before serving.
5 Meringue Beat the egg whites until frothy. Add the castor sugar by the spoonful, beating well after each addition. Add the salt and cream of tartar and beat until thick and shiny. Spoon onto the tart.
6 Brown the meringue lightly with a blowtorch or under the oven grill. Decorate with fruit and mint, if using.