“In the 1980s, there was a TV ad doing the rounds in which a highly-strung man in a dressing gown was making a cup of coffee in the middle of the night. In a misplaced Brooklyn accent, he narrates his way through the process, until he can’t find the Cremora (a powdered, non-dairy coffee creamer). ‘Honey, there’s no Cremora in the refrigerator!’ he cries in the direction of the other room, to which his sleep-deprived wife replies, ‘It’s not inside, it’s on top!’ Echoing her words, he repeats, ‘It’s not inside its onnnnn … top.’ In those brief 30 seconds, a fairly successful dairy substitute was transformed into a household brand – and soon, a new fridge tart was born. To the Cremora tart virgin, the idea of a tart made of non-dairy coffee creamer might seem repulsive, but most people I know have succumbed to its pleasures with their first bite.”
Serves 8 to 10 EASY GREAT VALUE
Preparation: 30 minutes, plus 30 minutes’ resting time and overnight chilling time
Baking: 20 minutes
For the pastry:
cake flour 300 g
caster sugar 75 g
unsalted butter 150 g, cubed
free-range egg yolk 1
cold water 4 T
For the filling:
gelatine 2 t
Cremora 500 g
ice-cold water 1 cup
condensed milk 2 x 385 g cans
lemon juice 1 cup
lemon zest 2 T
For on top (not inside):
figs 6–8 honey
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