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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 a greased 23 cm tart tin. Refrigerate while you make the filling.
Filling:
1. Beat the Cremora and yoghurt together until smooth. Add the condensed milk and lemon juice and beat until thick.
2. Pour into the prepared base and refrigerate for 4 – 5 hours or until firm.
3. 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.
Struggling to convert the ingredients for this recipe? Click here to easily convert your measurements.
Struggling to convert the ingredients for this recipe? Click here to easily convert your measurements.
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