Makes 24
INGREDIENTS
½ packet tennis biscuits
2 tbsp margarine, melted
¾ tin (288g) NESTLÉ Sweetened Condensed Milk
6 tbsp lemon juice
¾ cup NESTLÉ Cremora Original
1 tsp vanilla essence
2 tbsp sugar
2 tbsp Nescafé Classic Instant Coffee granules
2 tbsp hot water
METHOD
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Line a mini muffin tray with 24 mini cupcake liners.
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Place the biscuits in a re-sealable bag and crush using a rolling pin.
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Combine the biscuit crumbs with the margarine and divide between the liners, pressing down to make a base.
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Mix together the NESTLÉ Sweetened Condensed Milk and lemon juice.
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Whisk the NESTLÉ Cremora with 6 tbsp of water until thick.
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Combine the Cremora mixture with the condensed milk mixture and whisk in the vanilla essence.
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Pour over the biscuit bases and place in the fridge for 30 minutes, or until the tarts have set.
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Combine the sugar and coffee in a bowl and add 2 tablespoons hot water. Mix to dissolve the coffee and sugar.
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Using an electric mixer, whip until the mixture is thick and creamy and holds a stiff peak.
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Remove the Cremora tartlets from their casings and spoon over a teaspoon of dalgona coffee mousse over each, creating a peak.
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Serve immediately and ENJOY!
Dalgona Coffee & Cremora Tarts
