Cremora Tart Recipe
This Cremora tart recipe makes a South African fridge tart with a biscuit base and a creamy lemon filling, without switching on the oven. Powdered Cremora, sweetened condensed milk and lemon juice form the filling; crushed Tennis biscuits and melted butter make the base. It is a chilled dessert to serve after a braai or alongside other South African Christmas desserts.
Allow about 20 minutes for preparation, plus at least 2–3 hours in the refrigerator, or longer if the centre is still soft. The recipe makes 8 slices. Preparing it the day before gives you more time for the filling to firm up before serving.
What is Cremora tart?
Cremora tart is a no-bake lemon and condensed milk tart made with powdered coffee creamer. Although it looks similar to a cheesecake, this version contains no cream cheese, eggs or gelatine. The lemon gives the sweet filling its tangy flavour, while the biscuit base adds a contrasting crunch.
Ingredients for this easy Cremora tart recipe
- Tennis biscuits: Crush the biscuits finely for an even base. Digestive biscuits are an alternative, but their flavour and the amount of butter they need can differ.
- Butter or margarine: Melt it before mixing with the crumbs. Press the mixture firmly into the dish and chill the base before adding the filling.
- Cremora powder: Use powdered creamer, not liquid coffee creamer. Stir it into the measured boiling water until smooth, then let the mixture cool before combining it with the filling.
- Sweetened condensed milk: Use condensed milk, not evaporated milk; the two are not interchangeable in this recipe.
- Lemon juice: Measure the juice rather than relying on the number of lemons, as their size varies. Keep to the stated quantity rather than adding extra liquid to change the flavour.
How to make Cremora tart
Start by chilling the butter-and-biscuit base. Dissolve the Cremora powder separately and let it cool. Beat the condensed milk with the lemon juice until thickened, then gradually mix in the cooled Cremora. Pour the filling onto the base and refrigerate until set. The ingredient quantities and full step-by-step method are below.
Ingredients
Instructions
- 1Prepare the base: Mix crushed tennis biscuits with melted butter. Press firmly into a tart dish. Chill for 15–20 minutes to set.
- 2Dissolve Cremora: Mix Cremora with boiling water and stir until smooth. Allow to cool slightly.
- 3Make the filling: Beat condensed milk and lemon juice together until thickened. Gradually add the cooled Cremora mixture and mix until smooth.
- 4Assemble: Pour filling over the chilled biscuit base and smooth the top.
- 5Chill: Refrigerate for at least 2–3 hours or until fully set.
Nutrition (per serving)
- Calories
- 502 kcal
- Carbohydrates
- 62.6 g
- Protein
- 6.7 g
- Fat
- 26 g
- Saturated fat
- 15.3 g
- Sugar
- 41.9 g
- Fibre
- 1 g
- Sodium
- 221 mg
- Cholesterol
- 62 mg
Estimated values based on the ingredients used.
Notes
Tips for a smooth filling and neat slices
- Stir the Cremora mixture thoroughly so no dry powder or lumps remain. Let it cool before adding it to the condensed milk mixture.
- Use the measured water and lemon juice. Extra liquid can leave a softer filling; changing several ingredients at once makes it harder to diagnose a tart that has not set.
- Keep the tart in the fridge until the centre is firm enough to hold a slice. The stated chilling time is a minimum guide, not a guarantee: dish depth and refrigerator temperature affect setting.
- Use a sharp knife and wipe it between cuts. Serve the tart chilled rather than leaving it on a warm dessert table.
Why is my Cremora tart not setting?
First give it more time in the fridge. If it is still very soft, check whether extra water or lemon juice was added, or whether evaporated milk was used instead of sweetened condensed milk. Follow this recipe’s quantities and mixing sequence rather than combining them with a different version. Do not add unmeasured gelatine or more powder to the finished tart as a quick fix.
Can I make Cremora tart the day before?
Yes. Make it the day before serving and keep it covered in the refrigerator. Add fresh fruit shortly before serving so it does not release juice onto the filling. Refrigerate leftovers promptly; if storage conditions are uncertain, do not serve them.
Does it need baking or gelatine?
No. Neither the base nor the filling is baked, and this version does not use gelatine. It relies on the filling thickening and chilling sufficiently before serving.
Can I replace Cremora with milk powder?
Milk powder is a different product, so it is not a like-for-like replacement. Use the powdered creamer specified here; other brands may have different ingredients and behave differently. This version dissolves the powder in hot water, whereas some other recipes use a cold-water whipping method. Keep to one recipe’s method and quantities.
Is Cremora tart dairy-free or gluten-free?
No, not as written. It contains condensed milk and a biscuit base, and creamer ingredients also need checking. Replacing only the biscuits does not establish that the whole dessert is gluten-free. Check all current product labels for milk and gluten allergens before serving guests with dietary requirements.
Toppings and more South African desserts
Keep the filling quantities unchanged and add a little granadilla pulp, fresh berries or grated lemon zest just before serving. For a festive dessert selection, pair it with Peppermint Crisp fridge tart or South African trifle. For a custard-based alternative, explore the classic melktert recipe guide.
Product and method references: Cremora product and ingredient information and Stork’s Cremora tart recipe. These recipes differ in quantities and technique; the method above belongs to this version.
