| Created by | Spinneys |
| Prep time | 20 minutes |
| Chilling Time | 4 hours |
| Serves | 6-8 |
| Cuisine | South African |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 515 |
| Fat | 24g |
| Saturates | 13g |
| Protein | 13g |
| Carbs | 60g |
| Sugars | 46g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFLine a 20cm x 20cm square tin with baking paper.
Using a food processor or rolling pin, crush the Tennis biscuits into fine crumbs. Melt the butter. In a medium-sized bowl, combine the crushed biscuits with the melted butter until evenly combined. Press the crumb mixture firmly into the base of the lined tin. Place in the fridge to firm up.
To make the filling, zest and juice the lemon into a large bowl. Add the creamer, yoghurt, condensed milk, lemon zest and juice and whisk together until smooth. Pour the filling over the chilled base. Refrigerate for at least 4 hours, or until fully set. To get clean slices, chill the tart overnight.
Using a sharp knife, cut the tart into squares or wedges.
When ready to serve, pit and finely slice the nectarines. Pit and halve the cherries. Decorate the top of the tart with the sliced stone fruit. Serve chilled with a dusting of icing sugar.
