Passion fruit Cremora Tart

A quintessential South-African ingredient, Cremora, is given a new lease in individual servings.   And we put a new fruity spin on it as well.

This traditional South-African creation takes me back to sunlit patios where aunts and uncles would gather for the family reunion, each with a dainty cup of tea (or coffee) as Granma would dish up a square slice of creamy, glistening, Cremora Tart.

CremoraRich, creamy and uniquely tasty, CREMORA is undoubtedly South Africa’s most popular creamer.
Powdered Coffee Creamer

Today’s version is a little more “selfish” and playful with the addition of small food jars and the naughty passion fruit pips floating around in the mix.

MISE EN PLACE (preparation)

Equipment used:

  • Oven, preheated to 180 degrees Celsius.
  • Clean, and dry, food jars for assembly of individual tarts.  Alternatively you can prepare the tart in one medium-sized tart dish as well.
  • Large bowl (for crushing of biscuits)
  • Medium bowl (microwave friendly; for melting of butter)
  • Baking tray
  • Stand mixer (or an old school hand-mixer) with a whisk attachment.
  • Scraper
  • Piping bag with plain nozzle (for piping tart mixture into the individual jars); large enough to let through the passion fruit pips.
  • Prepare and measure out all the ingredients before starting the process.


2 x 115g Tins of Passion fruit (Also referred to as Granadilla)
1 x 385g Condensed Milk
1 ½ cups Cremora Powder (also referred to as Powdered Coffee Creamer) 375ml
½ cup Lemon Juice 125ml
½ cup Cold Water (preferably ice cold) 125ml
1 x 200g Tennis biscuits (alternatively digestive biscuits)
100g Butter, melted


  • Crush the Tennis Biscuits until fine.
  • Melt the butter in a saucepan over a medium heat, or in the microwave.
  • Once the butter is melted; mix together the butter and crushed biscuits to form a crumb-like texture.  This will be your base for the tart(lets).
  • Neatly pack the crushed biscuits in the bottom of the individual jars.  Or on the base of your tart dish if you are making a large tart.
  • Make sure the base is thin and compact – no holes.
  • To make sure you have a crispy base, you can place the base into the oven 180 degrees Celsius for 10 minutes. Leave to cool for 15 minutes before adding filling.
  • As the bases are cooling, prepare the filling.
  • In a kitchen mixer, add the following ingredients as it is whisking, in the following sequence:
    1. Cremora powder (or powdered coffee creamer)
    2. Ice cold water
    3. Condensed milk
    4. Lemon juice
    5. Passion fruit pulp
  • Once all the ingredients are incorporated, beat until the mixture becomes thick.
  • Scoop the filling from the mixing bowl and pipe into the individual jars, fill the jars to three-quarters to the top.  Let the jars set in the fridge until firmly set.  If you are using a tart dish, set for about 1-2 hours before serving.
  • To Serve: Grate fresh lemon rind on the top and serve each person their own jar with a spoon.  Enjoy!


Should you not like the texture of the passion fruit pips in the tart filling, you can always sieve the tinned passion fruit pulp and only use the pulp.

On certain American sites, they refer to this tart as the “coffee creamer no-bake cheesecake“; this refers to the the creamy texture and cookie-crumb base, there is however no cream cheese in the filling for it to be a “cheesecake”.

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