Cremoratert with a twist

JoLinda shared this recipe on FB.

Coffee Cremoratert

Kors

2 pakkies peppermint Romany Creams

200 grams melted butter

Filling

500 gram Cremora

250 ml hot water

2 tins of condensed milk

1 cup lemon juice

45 ml coffee likeur

Decorating

200 ml room

5 ml instant coffee

200 grams of nut chocolate

Kors

Crumble cookies, mix with butter and export tertbak with it.

Filling

Mix water and cremora well and knock until it's smooth. Chill. Mix condensed milk, lemon juice and liqueur. Add it to the cold cremoramengsel and mix well. Place it in the tertbak and let further cool in fridge.

Decorating

Heats cream and instant coffee. Add chocolate and let it melt. Once it cooled down, rubbing over the tart.