|200 g||tennis biscuits — crushed|
|100 g||butter — melted|
|250 g||cremora non-dairy coffee creamer|
|125 ml||strong coffee — chilled|
|385 g||condensed milk|
|125 ml||lemon juice|
|50 g||dark chocolate — melted|
|orange — zest and slices|
|sea salt — pinch|
Grease a 25cm tart tin with non-stick spray.
1. Crust: Mix the biscuits and butter well. Use to line the tart tin, pressing down firmly. Chill until needed.
2. Filling: 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.