Cremora tart

Cremora tart is still one of YOU’S most pop­u­lar recipes. We’ve given it a lit­tle ex­tra flair with a meringue top­ping.

YOU Something Sweet - - CONTENTS -

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.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.