Zesty Cremora Milk Tart

TOTAL TIME:

4 HR 15 MINS

PREP-TIME:

15 MINS

COOK TIME:

4 HOURS

SERVINGS:

9

INGREDIENTS

¾ box (150g) whole wheat digestive biscuits, crushed

4½ tbsp (65g) unsalted margarine, melted

2 tbsp (25g) Nestlé Cremora Original

3 tbsp honey

3 tbsp cornflour 

2 tbsp whole wheat flour

2 large eggs

2 tbsp fresh lemon juice

Zest of 1 lemon

1 tsp vanilla essence

SERVING SUGGESTION:

Lemon zest

Hot tea/coffee with Nestlé Cremora Original

METHOD

1. Prepare a medium-sized tart tin or pie dish by lining the base with baking paper. Add a light layer of non-stick cooking spray on the sides of the dish and set aside until needed.

For the crust:

2. In a large bowl combine the crushed biscuits and 3½ tablespoons of melted margarine. Transfer the crumbs to the prepared dish and press it down to the base ensuring the crust is even. Refrigerate while making the filling.

For the filling:

3. Add 2 cups of water and the Nestlé Cremora Original to a saucepan over medium heat. Stir occasionally and allow it to come to a simmer.

4. While the mixture is heating, add the honey, cornflour, whole wheat flour, and eggs to a mixing bowl and whisk until combined. Once the Cremora mixture is hot, slowly pour it in the mixing bowl while continuously mixing. *Chef’s Tip: This method is called tempering, and ensures the custard is heated gradually to avoid overcooking.

5. Transfer the entire mixture back to the saucepan.. Reduce to heat to low and continuously whisk the mixture for 4-5 minutes until the filling has thickened and coats the back of a spoon. 

6. Remove from the heat and whisk in the leftover tablespoon of margarine, lemon juice, lemon zest and vanilla essence.

7. Pour the filling over the crust and smooth the top with the back of a tablespoon or a spatula. Refrigerate for 4 hours or overnight.

8. Once set, grate lemon zest over the tart. Slice and serve with a hot cup of tea/coffee with a spoon of Cremora and ENJOY!