Fruity Cremora Tarts Served 3 Ways

Makes 38 tart cups

Hands-on time: 30 minutes

Hands-off time: Overnight

 

INGREDIENTS

 

8 (80g) coconut biscuits

2 tbsp margarine, melted

1 cup (140g) NESTLÉ Cremora Original

½ tin (192.5g) NESTLÉ Full Cream Sweetened Condensed Milk

¼ cup lemon juice

2 tsp powdered gelatine

 

For the classic lemon Cremora tart:

3 tbsp store-bought lemon curd

1 small lemon, thinly sliced and quartered

 

For the crushed pineapple Cremora tart:

3 tbsp tinned crushed pineapple, drained, plus extra for the garnish

 

For the tropical granadilla Cremora tart:

3 tbsp granadilla pulp, plus extra for the garnish

 

Serving suggestion:

Small mint leaves, to garnish

 

*Microwave cooking times may vary due to wattage; use the timings below as a guide.

 

METHOD

 

1. Line 2 mini muffin trays with mini cupcake liners and grease lightly.

 

2. Place the biscuits in a resealable bag and crush them until fine using a rolling pin. *Chef’s Tip: Finely grind the cookies in a food processor, if preferred.

 

3. In a medium bowl, combine the biscuit crumbs with the melted margarine and mix until well coated. Divide it between the cupcake liners by adding ½ tsp of the crumb mixture to each, pressing down firmly to form the base of the tarts. Refrigerate until needed.

 

4. In a large mixing bowl, using a hand mixer, whisk the NESTLÉ Cremora Original with 4 tablespoons of cold water for 3-4 minutes until tripled in volume and medium peaks have formed.

 

5. Add the NESTLÉ Full Cream Sweetened Condensed Milk and lemon juice. Beat for 2 more minutes until smooth and thick.

 

6. Pour 30ml of cold water into a small bowl and sprinkle the gelatine on top. Stir and set aside for 5 minutes to firm up.

7. Heat the gelatine mixture in the microwave for 5-10 seconds until melted. Stir until smooth. Stir in 3 tablespoons of the whipped Cremora mixture. Pour this back into the remaining whipped Cremora mixture and whisk until smooth.

 

8. For the classic lemon Cremora tart: Fold the lemon curd through the Cremora tart filling until smooth. Spoon the mixture over the biscuit bases and garnish each with a slice of lemon.

 

9. For the crushed pineapple Cremora tart: Fold the crushed pineapple through the Cremora tart filling until evenly dispersed. *Chef’s Tip: Ensure the pineapple is thoroughly drained before adding. Spoon the mixture over the biscuit bases and garnish each with a dollop of extra crushed pineapple.

 

10. For the tropical granadilla Cremora tart: Fold the granadilla pulp through the Cremora tart filling until evenly dispersed. Spoon the mixture over the biscuit bases and garnish each with a dollop of extra granadilla pulp.

 

11. Refrigerate the tarts for 5-6 hours until set or overnight for best results. Garnish each with a mint leaf and ENJOY!

Planning to try this?

 

If yes, please share your pictures with us on the Foodies Of SA Group on Facebook. We'd LOVE to see it! 😍