• Creamy Cremora tart

    Try this luscious Cremora tart, richly infused with cinnamon and white chocolate flavours for a decadent dessert experience.

    Cremora tart

    By Jezza-Rae Larsen Serves: 6-8
    Total Time: 40 min + chilling


    • 2 x 200 g packs Ginger biscuits 
    • 120 g Butter, melted 
    • ½ tsp Ground cinnamon 
    • 100 ml Milk 
    • 1 Cinnamon stick 
    • 1 cup Cremora
    • 1 tin Condensed milk 
    • ½ cup Lemon juice 
    • 80 g White chocolate, melted, cooled 
    • Mixed berries, for styling



    Preheat the oven to 180ºC. Grease a 20cm round springform tin and line the base with baking paper.


    Process or crush the biscuits to a fine crumb. Stir in the butter and cinnamon. Press the crumb onto the base and sides of the prepared tin. Bake for 10 minutes until golden; set aside to cool.


    Meanwhile, warm the milk and cinnamon stick over medium heat until just bubbling; remove from heat and set aside, covered, for 15 minutes to infuse. Discard cinnamon stick.


    Whisk together the Cremora and infused milk using an electric hand mixer until frothy, about 2 minutes. Mix in the condensed milk and mix for a further 2 minutes.


    Gradually pour in the lemon juice while whisking and continue mixing until the mixture thickens. Fold through the cooled melted chocolate.


    Pour the Cremora filling into the tart shell. Chill in the fridge overnight or until set.


    Remove the tart from the cake tin. Decorate with mixed berries and serve.


    Use a blowtorch to gently heat the sides of the tin to help remove the tart.


    Made this delicious recipe? Tag us @foodandhomesa #CookingWithFH on Instagram

    ALSO SEE: Ina paarmans chocolate tart with mixed berries

    Ina Paarman’s chocolate tart with mixed berries

    Recipes & styling: Jezza-Rae Larsen

    Photographer: Callen Jefferson