Pineapple Cremora Tart Recipe


500g cremora milk powder.
250ml boiling water.
2 tins (397g each) condensed milk, cooled in fridge.
250ml lemon juice.
1 tin (410g) crushed pineapple.
12 tennis biscuits.
cream, to decorate.


In a bowl dissolve the milk powder in the boiling water.
Leave to cool for an hour until set.
Stir in the condensed milk.
Beat until stiff.
Beat the lemon juice in gradually.
Stir in the crushed pineapple.
Arrange the biscuits into a flat, square tart dish.
Pour over the mixture.
Place into the fridge and leave to set.
Decorate with cream.