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Fruity Cremora Tarts

Fruity Cremora Tarts

Makes 38 tart cups


Hands-on time: 30 minutes


Hands-off time: Overnight


INGREDIENTS

8 (80g) coconut biscuits


2 tbsp margarine, melted


1 cup (140g) NESTLÉ Cremora Original


½ tin (192.5g) NESTLÉ Full Cream Sweetened Condensed Milk


¼ cup lemon juice


2 tsp powdered gelatine


For the tropical granadilla Cremora tart:


3 tbsp granadilla pulp, plus extra for the garnish


 


Serving suggestion:


Small mint leaves, to garnish


*Microwave cooking times may vary due to wattage; use the timings below as a guide.


METHOD


1. Line 2 mini muffin trays with mini cupcake liners and grease lightly.


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 ½ 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 until tripled in volume and medium peaks have formed.


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


6. Pour 30ml of cold water into a small bowl and sprinkle the gelatine on top. Stir and set aside for 5 minutes to firm up.


7. Heat the gelatine mixture in the microwave for 5-10 seconds until melted. Stir until smooth. Stir in 3 tablespoons of the whipped Cremora mixture. Pour this back into the remaining whipped Cremora mixture and whisk until smooth.


8. For the classic lemon Cremora tart: Fold the lemon curd through the Cremora tart filling until smooth. Spoon the mixture over the biscuit bases and garnish each with a slice of lemon.


9. For the crushed pineapple Cremora tart: Fold the crushed pineapple through the Cremora tart filling until evenly dispersed. *Chef’s Tip: Ensure the pineapple is thoroughly drained before adding. Spoon the mixture over the biscuit bases and garnish each with a dollop of extra crushed pineapple.


10. For the tropical granadilla Cremora tart: Fold the granadilla pulp through the Cremora tart filling until evenly dispersed. Spoon the mixture over the biscuit bases and garnish each with a dollop of extra granadilla pulp.


11. Refrigerate the tarts for 5-6 hours until set or overnight for best results. Garnish each with a mint leaf and ENJOY!

Content created and supplied by: Shanelize (via Opera News )

Cremora Cremora Tarts NESTLÉ Cremora

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