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Cremora Tart

Ingredients:

500 g Cremora

250 ml boiling water

2 tins Condensed Milk

250 ml lemon juice (I always add more, about an extra 125 ml’s)

1 pack Tennis biscuits

1 or 2 Flakes, optional

Method:

In a large bowl, mix the Cremora with the boiling water and mix until there is no lumps. The mixture will be a pale yellow colour at this stage.

Put in the refrigerator until cold.

With an electric hand mixer, whip the Cremora mixture until light, thick and fluffy.

Add the Condensed Milk and whip a little longer.

Now add the lemon juice and whip until well incorporated. The mixture will be very thick, glossy and white.

Use a large tart dish (I use the same dish to make my lasagne in) and pack the Tennis biscuits on the base.

There is no need to break and mix it with butter, you use the biscuits as is.

If there are spaces on the ends of the dish without biscuits, just break some more biscuits to cover the entire base of the dish.

Spoon the entire mixture onto the biscuit base.

Smooth out.

Break the Flake and scatter as much of it as you like.

Refrigerate for about 30 minutes, then serve.

Keep refrigerated.