Makes: 38

Hands-on time: 30 minutes

Hands-off time: Overnight 

INGREDIENTS 

8 (80g) coconut biscuits

2 tbsp margarine, melted

1 cup (140g) NESTLÉ Cremora Original

1⁄2 tin (192.5g) NESTLÉ Full Cream Sweetened Condensed Milk 

1⁄4 cup lemon juice 

Serving suggestion: 

Mint sprigs, cleaned and dried 

For the caramel flavour: 

3 tbsp NESTLÉ Caramel Treat dairy dessert, plus extra for garnish 

For the Ricoffy flavour: 

3 tbsp NESTLÉ RicoffyFresh strawberries halved and cut into hearts 

For the chocolate flavour: 

3 tbsp NESTLÉ Cocoa Powder, plus extra for garnish Fresh raspberries 

METHOD 

1. Line 2 mini muffin trays with mini cupcake liners.

2. Place the biscuits in a resealable bag and crush them until fine using a rolling pin.*Chef’s Tip: Finely grind the cookies in a food processor, if preferred.

3. In a medium bowl, combine the biscuit crumbs with the melted margarine and mix until well-coated. Divide it between the cupcake liners by adding 1⁄2 tsp of the crumb mixture to each, pressing down firmly to form the base of the tarts. Refrigerate until needed.

4. In a large mixing bowl, using a hand mixer, whisk the NESTLÉ Cremora Original with 4 tablespoons of cold water for 3-4 minutes or until light and fluffy.

5. Add the NESTLÉ Full Cream Sweetened Condensed Milk and lemon juice while beating for 2 more minutes until smooth and thick.

6. Leave the mixture as is for a plain Cremora tart or fold the NESTLÉ Caramel Treat dairy dessert or NESTLÉ Ricoffy or NESTLÉ Cocoa Powder through the Cremora tart filling until smooth. 

7. When smooth, spoon the mixture over the biscuit bases. Refrigerate the tarts for 5-6 hours until set or overnight for best results. *Chef Tip: Freeze for 30-40 minutes for easy removal from the liners!

8. Garnish the tarts, serve and ENJOY!