PINEAPPLE CREMORA TART

Cremora tart with a twist!!

500 g coffee creamer (powder)
250 ml boiling water
2 cans Nestlé condensed milk, cooled in the fridge
250 ml lemon juice
410 g crushed pineapple
12 Tennis biscuits

Dissolve the coffee creamer in boiling water and cool for an hour until set. Stir in the condensed milk and beat until stiff. Beat the lemon juice in gradually and stir in the crushed pineapple.

Arrange the biscuits into a flat, square tart dish and pour over the mixture. Put into the fridge and allow to set before decorating with cream.
Makes a large tart or serve in individual glasses.

Photo: Zelda Ellis