No-Bake Cremora Tart Squares with Granadilla

These no-bake Cremora tart squares are a South African classic that’s creamy, tangy, and oh-so-easy to make. With a buttery biscuit base, a luscious filling of Cremora and yoghurt, and a vibrant granadilla topping, this dessert is a refreshing crowd-pleaser. Just mix, chill, and serve – no oven needed! Perfect for warm days or when you want a quick, indulgent treat that sets like a dream in the fridge.

Instructions

1. 1

   Crush the Tennis biscuits into fine crumbs using a food processor or by hand in a zip-top bag with a rolling pin. Aim for a sandy texture.

2. 2

   Mix the crushed biscuits with the melted butter until it looks like wet sand. Press this evenly into the base of a lined 20cm x 20cm (8x8 inch) square tin.

3. 3

   Pop the crust in the fridge or freezer to chill while you prep the filling – this helps it set nice and firm.

4. 4

   In a large bowl, whisk the Cremora and yoghurt together with a hand mixer or whisk until smooth and creamy. It should start to thicken slightly.

5. 5

   Add the condensed milk, lemon zest, and lemon juice. Beat until the mixture is thick and velvety – it’ll look luscious and hold soft peaks.

6. 6

   Pour the filling over the chilled crust, spreading it evenly with a spatula. Cover and refrigerate for at least 4 hours, or until fully set.

7. 7

   Just before serving, scoop the fresh granadilla pulp over the top. Cut into 9 squares and serve chilled for maximum yum!

Recipe Notes

• Tennis biscuits – These coconutty South African biscuits are perfect for the crust. If unavailable, substitute with graham crackers or digestive biscuits, but the flavor might be slightly less tropical.

• Cremora – This powdered coffee creamer is key for the creamy texture. It’s widely available in South Africa; if you’re elsewhere, check specialty stores or online for similar products.

• Granadilla – Also known as passion fruit, it adds a tangy, seedy pop. Use 4 for a lighter topping or 6 for a generous layer. Fresh is best, but canned pulp works in a pinch.

• Yoghurt – Full-fat or double-cream yoghurt gives the richest texture. Avoid low-fat versions, as they can make the filling too runny.

• Lemon – Freshly squeezed juice and zest are non-negotiable for that bright, zingy flavor. One medium lemon should yield enough for both.

• Chilling – The 4-hour chill is crucial for a firm set. For faster results, you can pop it in the freezer for 1-2 hours, but don’t let it freeze solid.

• Storage – Keep squares in an airtight container in the fridge for up to 5 days. Add granadilla pulp just before serving to keep it fresh and vibrant.

• Nutrition – Values are per serving (1 of 9 squares), including the granadilla topping.