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Coffee and Rusks Cremora Tartlets

BY Foodies of SA, PFD PE



120 g buttermilk rusks
50 ml butter, melted
½ cup hot water
3 tbsp NESCAFÉ Ricoffy powder
200g NESTLÉ Cremora
1 cup NESTLÉ Condensed Milk
100 ml lemon juice
Serving suggestion
Dark chocolate


1. Add the rusks to a resealable plastic bag and crush using a rolling pin.
2. Combine the crumbs with the melted butter and mix well.
3. Layer a small scoop of crumbs into each mini espresso cup. Press down firmly and refrigerate to set until needed.
4. Mix the Ricoffy powder with the hot water, until the granules are dissolved.
5. Add the Cremora to the coffee mixture and whisk until dissolved without any lumps.
6. Allow to cool.
7. Add the NESTLÉ condensed milk to the mixture, beating well.
8. While beating, slowly add the lemon juice. The mixture will thicken.
9.Divide the mixture equally amongst all of the shot glasses.
10. Allow to set in the fridge, overnight for best result.

Serving suggestion
Top with dark chocolate curls. Serve and ENJOY!

 January 12, 2021
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South African Classics - Sweet
Foodies of SA

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