The Easiest Lemon tart you will ever make
Another Thursday another blog! Im really loving getting to share my recipes with you guys! This week we are making a beautiful lemon cream tart!
8 Ginger Nut Biscuits
2 Cans Condensed Milk
Preheat the oven to 160°C.
Making the crust:
In a food processor, pulse ginger nut and digestive biscuits together into crumbs.
Pour the crumbs into a mixing bowl.
Add the melted butter and stir until combined.
Try to break up any large chunks. Pour the mixture into an ungreased 9-inch tart dish.
Using medium pressure with your hand, pat the crumbs down into the bottom and up the sides to make a compact crust.
Pre-bake the crust for 8 minutes. Remove from the oven and leave the oven on, Reduce the oven to 170°C
Pro tip: You can use a small flat-bottomed cup or glass to help press down the bottom crust and smooth out the surface
Making the filling:
Using a hand whist combine all the ingredients; sweetened condensed milk, lemon juice, and egg yolks
Pour the filling into the warm crust.
Put tart in the oven for approx 20min, check the tart after 18min, Its ready when its slightly jiggly in the middle.
Remove the tart from the oven and allow it to fully cool down and chill in the fridge before serving
Optional: add a crisp sugar glaze over your tart with brown sugar and a blow torch or just add fresh cream and raspberries!
There you go! Enjoy your delicious tart with the delightful combination of a creamy zesty filling with a hint of ginger in the crispy base!
Summer in every bite!