Cremora tart is one of those fridge desserts every South African family seems to have a version of, and this one keeps it refreshingly simple: Cremora and LANCEWOOD® Double Cream Plain Yoghurt set thick with condensed milk and lemon juice.
No baking and no gelatine here, the lemon juice alone is what sets the Cremora, yoghurt and condensed milk filling into something thick enough to slice. LANCEWOOD® Double Cream Plain Yoghurt keeps it from tasting flat-out sweet, giving the whole tart a lighter edge.
This is the tart made the night before a family gathering and pulled from the fridge just as everyone arrives, sliced and topped with strawberries while it is still cold enough to hold its shape.
Yes, there is no baking or gelatine involved. The lemon juice thickens the filling as you beat it in, and the fridge does the rest.
4 to 5 hours in the fridge, until the filling is firm enough to slice.
Tennis biscuits are traditional here, but any similar plain biscuit would work in the same way.
LANCEWOOD® Double Cream Plain Yoghurt adds a smooth, slightly tangy base that balances the sweetness of the Cremora and condensed milk.
Freshly sliced strawberries, though other fresh fruit would work just as well.
Crust:
200 g Tennis biscuits, finely crushed
100 g butter, melted
Filling:
500 ml Cremora
500 ml LANCEWOOD® Double Cream Plain Yoghurt
385 g condensed milk
135 ml lemon juice
To serve:
strawberries, sliced
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:
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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