Cremora tart
Plain, or decorated with berries and cream.
Recipe type: Dessert
Cuisine: Contemporary South African
  • 8 ounces (2¼ cups) powdered coffee creamer
  • 1 cup boiling water
  • 1 14-ounce can sweetened condensed milk
  • ¼ cup lemon juice
  • ½ 14.4-ounce pack honey grahams, crushed
  • ¼ cup shredded coconut, unsweetened
  • 1 stick (4 ounces) butter, room temperature
  1. Measure the coffee creamer into a bowl and gradually add the boiling water, while mixing with a whisk to form a smooth milky liquid.
  2. Set aside to cool for at least an hour.
  3. In the meantime, make the crust by combining the crumbs, coconut and butter and pressing the mixture into a large pie dish to line the base and sides. Tip – a sheet of plastic cling wrap over the filling, simplifies the task as it allows one to shape and compress the crumbs without getting the mixture onto ones hands. Set aside until needed.
  4. Add the condensed milk and lemon juice to the milk, while whisking. The mixture will thicken. See Notes.
  5. Pour into the crumb base and refrigerate, allowing at least 6 hours for the filling to set.
The filling has a soft texture that keeps its shape if served from the refrigerator. If the tart is to be exposed to warmer temperatures for any length of time, it may be worth adding some gelatin to stabilize the filling – as follows: Pour ¼ cup of cold water into a small bowl. Sprinkle 1 ¼-ounce sachet (approximately 2 teaspoons) of unflavored gelatine over the water and let it stand for a minute. Clarify over a bowl or saucepan of hot water and gradually add to the filling, while whisking. Gelatin was not used in any of the recipes illustrated.
Recipe by Cape Point Press at