No-Bake Cremora Tart Squares with Granadilla Recipe
No-Bake Cremora Tart Squares with Granadilla are a creamy, refreshing South African dessert made with a buttery biscuit crust, a smooth yoghurt and Cremora filling, and topped with fresh granadilla pulp. Quick to prepare with no baking required, this tart sets perfectly in the fridge for a sweet, tangy treat that’s perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 9 to 12 squares
- Category: Dessert
- Method: No-Cook
- Cuisine: South African
- Diet: Vegetarian
Ingredients
Crust:
- 200 grams Tennis biscuits, finely crushed
- 100 grams butter, melted
Filling:
- 1.5 cups Cremora
- 2 cups full-fat or double-cream yoghurt
- 385 grams tin condensed milk
- Zest of 1 lemon
- 1/3 cup freshly squeezed lemon juice
Topping:
- 4-6 granadillas, pulped
Instructions
- Prepare the crust: Crush the Tennis biscuits by hand or using a food processor until you achieve a rough crumb texture. Combine the crumbs with the melted butter and mix briefly until evenly combined. Press this mixture firmly into the base of a lined 20cm x 20cm square tin to form the crust. Place the tin in the fridge or freezer to chill while preparing the filling.
- Make the filling: In a mixing bowl, use a whisk or electric mixer to beat the Cremora and yoghurt together until the mixture is smooth. Gradually add the condensed milk, lemon zest, and freshly squeezed lemon juice, continuing to beat the mixture until it thickens to a creamy consistency.
- Assemble the tart: Pour the thickened filling over the chilled biscuit base, smoothing the top evenly. Refrigerate the assembled tart for at least 4 hours or until the filling is firm and set.
- Add the topping and serve: Once the tart has set, spoon the fresh granadilla pulp over the top just before serving to preserve its freshness and texture.
- Storage: Store leftovers in an airtight container in the fridge for up to 5 days. Do not freeze the tart as it is best served chilled and fresh, with the granadilla topping added immediately before serving.
Notes
- Use full-fat or double-cream yoghurt for the creamiest texture and richest flavor.
- Press the crust firmly to create a solid base that holds the filling well.
- If you prefer a tangier filling, add a little extra lemon juice to taste.
- For best results, keep the granadilla pulp separate and add just before serving to avoid sogginess.
- This tart is perfect for preparing ahead; just allow enough time for chilling to ensure it sets properly.
