The BEST fridge tarts you will ever makeCoffee Cremora Tart Makes 30INGREDIENTS80g coconut biscuits 2 tbsp margarine, melted cup NESTL Cremora Original tin (193g) NESTL Full Cream Sweetened Condensed Milk3 tbsp lemon juice 4 tsp NESTL Nescaf Classic, plus extra for the garnishMETHOD1. Line a mini muffin tray with greased mini cupcake liners. 2. Place the biscuits in a resealable bag and crush them using a rolling pin. 3. In a medium bowl, combine the biscuit crumb with the melted margarine and divide it between the cupcake liners, pressing down firmly to form the base of the tarts.4. In a large mixing bowl, whisk the NESTL Cremora Original with 5 tablespoons of cold water until tripled in volume and medium peaks have formed. 5. Add the NESTL Full Cream Sweetened Condensed Milk and lemon juice, while beating for 2 more minutes until smooth and thick. 6. Combine the NESTL Nescaf Classic coffee granules with 1 tablespoons of hot water and mix until dissolved. Fold the prepared coffee into the Cremora tart filling until well blended. 7. Divide the mixture over the biscuit bases and garnish with coffee granules. Refrigerate for 5-6 hours or until set. Serve and ENJOY! Choc-mint Cremora Tart Makes 30INGREDIENTS80g coconut biscuits 2 tbsp margarine, melted cup NESTL Cremora Original tin (193g) NESTL Full Cream Sweetened Condensed Milk3 tbsp lemon juice slab (42,5g) NESTL Aero Peppermint ChocolateMETHOD1. Line a mini muffin tray with greased mini cupcake liners. 2. Place the biscuits in a resealable bag and crush them using a rolling pin. 3. In a medium bowl, combine the biscuit crumb with the melted margarine and divide it between the cupcake liners, pressing down firmly to form the base of the tarts.4. In a large mixing bowl, whisk the NESTL Cremora Original with 5 tablespoons of cold water until tripled in volume and medium peaks have formed. 5. Add the NESTL Full Cream Sweetened Condensed Milk and lemon juice, while beating for 2 more minutes until smooth and thick. 6. Crumble and fold of the NESTL Aero Peppermint Chocolate into the Cremora tart filling until well dispersed. 7. Divide the mixture over the biscuit bases and garnish with more finely crumbled Aero Mint. Refrigerate for 5-6 hours or until set. Serve and ENJOY! Salted Caramel Cremora Tart Makes 30INGREDIENTS80g coconut biscuits 2 tbsp margarine, melted cup NESTL Cremora Original tin (193g) NESTL Full Cream Sweetened Condensed Milk3 tbsp lemon juice 4 tsp NESTL Caramel Treat Dairy Dessert Pinch of saltSalt flakes for the garnish METHOD1. Line a mini muffin tray with greased mini cupcake liners. 2. Place the biscuits in a resealable bag and crush them using a rolling pin. 3. In a medium bowl, combine the biscuit crumb with the melted margarine and divide it between the cupcake liners, pressing down firmly to form the base of the tarts.4. In a large mixing bowl, whisk the NESTL Cremora Original with 5 tablespoons of cold water until tripled in volume and medium peaks have formed. 5. Add the NESTL Full Cream Sweetened Condensed Milk and lemon juice, while beating for 2 more minutes until smooth and thick. 6. Add a pinch of table salt to the NESTL Caramel Treat Dairy Dessert and whisk well. Fold the salted caramel into the Cremora tart filling until well blended. 7. Divide the mixture over the biscuit bases and garnish with salt flakes. Refrigerate for 5-6 hours or until set. Serve and ENJOY! Planning to try this?If yes, please share your pictures with us on the Foodies Of SA Group on Facebook https://www.facebook.com/groups/301933683643677/
