|500.00 g||coffee creamer|
|250.00 ml||water — boiled|
|2.00||condensed milk — tinned, cooled in the fridge|
|250.00 ml||lemon juice|
|410.00 g||pineapple — crushed|
Dissolve the Cremora coffee creamer in boiling water and set aside to cool. Stir in the condensed milk and beat until stiff.
Beat the lemon juice in gradually and stir in the crushed pineapple. Arrange the biscuits into a flat, square tart dish and pour over the mixture.
Put into the fridge and allow to set before decorating with cream.
Easy almond tart