|200 g||tennis biscuits — crushed|
|100 g||butter — melted|
|250 g||cremora non-dairy coffee creamer|
|125 ml||strong coffee — chilled|
|385 g||tin condensed milk|
|125 ml||lemon juice|
|50 g||dark chocolate — melted|
|orange — zest and slices|
|pinch of sea salt fresh basil|
Grease a 25cm tart tin with nonstick spray.
Mix the biscuits and butter well.Use to line the tart tin,pressing down firmly.Chill until needed.
Put the Cremora and coffee in a bowl and mix well.Add the condensed milk and beat well.Continue to beat while gradually adding the lemon juice – the mixture will thicken.
3 Spoon into the crust and smooth the surface. Chill in the fridge for 3-4 hours or overnight.
4 TO FINISH
Spread the melted chocolate over the tart. Sprinkle the zest over and arrange the orange slices on top. Add a sprinkling of sea salt and chill until set.Garnish with basil.