Classic Cremora Tart
This nostalgic fridge tart is a South African favourite made with Cremora, condensed milk, and lemon juice. The biscuit crust adds crunch while the creamy filling sets into a refreshing citrus-scented dessert. Quick to prepare and best made ahead, it’s perfect for gatherings or an easy weekend treat.
| Cuisine | South African |
| Category | Dessert |
| Prep Time | 20 minutes |
| Cook Time | 0 minutes |
| Chilling Time | 6 hours |
| Total Time | 6 hours 20 minutes |
| Servings | 8 servings |
| Difficulty | Easy |
| Published | 8/24/2025 |
Instructions
- 1
Grease a 15cm springform cake tin with non-stick spray.
- 2
Crush the biscuits in a food processor to fine crumbs. Mix with melted butter until evenly combined. Press firmly into the base of the tin to form a crust.
- 3
In a large bowl, whisk Cremora with milk until smooth. Stir in condensed milk, then slowly add lemon juice, mixing between additions. The filling will thicken as the lemon juice incorporates.
- 4
Pour the filling over the biscuit base. Cover with cling film and refrigerate for at least 6 hours or overnight to set.
- 5
Unmould carefully and serve plain or with toppings such as whipped cream, fresh berries, or a drizzle of syrup.
Nutrition Information
| Calories | 365 |
| Protein | 6g |
| Carbohydrates | 48g |
| Total Fat | 17g |
| Saturated Fat | 10g |
| Polyunsaturated Fat | 1g |
| Monounsaturated Fat | 4g |
| Trans Fat | 0g |
| Cholesterol | 30mg |
| Sodium | 210mg |
| Potassium | 220mg |
| Fiber | 1g |
| Sugar | 34g |
| Vitamin A | 250IU |
| Vitamin C | 3mg |
| Calcium | 170mg |
| Iron | 1mg |
Recipe Notes
A springform pan makes removing the tart much easier, but any deep dish can work if well greased and lined with clingwrap.
Fresh lemon juice is key to setting the filling and giving the tart its signature tang; bottled juice may not thicken it as well.
For a lighter crust, substitute Tennis biscuits with Marie biscuits or even ginger snaps for a spiced variation.
The filling thickens gradually as the lemon juice reacts with the condensed milk, so don’t worry if it looks runny at first.
This tart tastes even better the next day once the flavours have melded and the crust has firmed up.
You can freeze leftovers in slices for up to a month, though the texture will be softer once thawed.
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