CREMORA TART
Recipe and photo: Rosemary Briggs
- Biscuit Base:
- 1 cup of crushed biscuits (you can choose your favorite biscuit)
- extra crushed biscuits for the top of the tart
- 60 ml of melted Butter
- Mix the biscuits and butter together and press into your 9 inch pie dish.
- Keep the extra crumbs (without butter for the topping).
- Filling:
- 2 cups Cremora
- 1 cup cold water
- 1 tin condensed milk
- ½ cup lemon juice
- Beat the water and Cremora together well.
- Add the condensed milk and beat together.
- Add the lemon juice and mix until it is thick.
- Pour the filling into the prepared biscuit base.
- Sprinkle on the reserved biscuit crumbs.
- Refrigerate for 4-5 hours, until it is set.
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