With this White Chocolate Cremora Tart I am going back to the classics and going back to what is good and familiar and part of my heritage.
This White Chocolate Cremora Tart was a hit from the first day I made it. I tried to find the origin, but no such luck. This recipe was one of those printed recipes on the side of the box, like so many. A Cremora box in this case. We have had so many versions of this tart, but it is only recently that I saw Herman Lensing’s version on his new television series “Dit Proe soos Huis” on Via.
I think his memories and connection with his mom is universal and we all have those stories, cherished somewhere. What Herman has taught me through this beautiful programme is that we should and must share these stories. With our friends, our children and everyone who cares to listen. I think these recipes are trusted and have through the generations just improved,. A good example is this White Chocolate Cremora Tart. This version is a little more decadent with the addition of melted white chocolate.
makes 1 big 30 cm tart
10 g gelatin
30 ml water
2 x 200 g marie biscuits
150 g butter – melted
500 g Cremora 250 ml ice water
2 x 385 g condensed milk
250 ml lemon juice
zest of 1 whole lemon
5 ml vanilla extract or 10 ml vanilla essence
100 g white chocolate melted ( I melt the chocolate in bowl over hot water – please do not allow water to boil, the chocolate will become thick and hard)
500 ml assorted berries
Sprinkle gelatin powder over 30 ml water in a small bowl and allow to sponge. In the meantime, place the biscuits in a food processor and blitz until you have a fine crumb. Add the melted butter and mix. Spray a 30 cm springform pan with Spray ‘n Cook and press the crumbs in the bottom and the sides of the pan. Refrigerate while you make the filling. Place the Cremora and ice water in a mixer and mix. Now add the condensed and beat on high speed for 6-8 minutes. Add the lemon juice and lemon zest and beat until the mixture is thick and luscious. Lastly add the melted white chocolate while the machine is running. Melt the sponged gelatin in the microwave for about 15 seconds and pour into the Cremora mixture while the machine is running. Pour the mix into the tart crust and allow to set overnight. Decorate with fresh berries just before serving.
Cook’s Notes – The cake stand is a Carrol Boyes piece, I use it with such joy in my heart. Carrol Boyes recently passed away.