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Crust:
Filling:
To serve:
Crust:
Mix the crushed biscuit and butter together and press firmly into the bottom and up the sides of greased 23 cm tart tin. Refrigerate while you make the filling.
Filling:
Beat the Cremora and yoghurt together until smooth. Add the condensed milk and lemon juice and beat until thick.
Pour into the prepared base and refrigerate for 4 – 5 hours or until firm.
Serve with freshly sliced strawberries.
HINTS & TIPS:
Double up on the ingredients for the crust if you prefer a thicker crust or if you are using a dish that is slightly bigger.
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