Lemon and condensed milk tart

Name: Lemon and condensed milk tart - Ruxanda F.
Ingredients: For the base: 250 g plain biscuits; 125 g butter; 2 tablespoons cocoa. For the filling: 4 egg yolks; 400 ml condensed milk; juice of 2 lemons; 1 teaspoon grated ginger. For the meringue: 4 egg whites; 50 g sugar.

Dessert - Lemon and condensed milk tart by Ruxanda F. - Recipia

Lemon and Condensed Milk Tart: A Sweet and Tart Delight Preparation time: 30 minutes Baking time: 40 minutes Total time: 1 hour and 10 minutes Number of servings: 8-10 Who doesn’t appreciate a dessert that perfectly combines sweetness with a subtle hint of acidity? The lemon and condensed milk tart is just the kind of delicacy you can enjoy on any occasion, whether it’s a festive meal or simply a quiet evening at home. This recipe is not only easy to make but also offers an explosion of flavors that will delight your senses. Let’s venture together into the world of deliciousness! Ingredients needed: *For the crust:* - 250 g plain biscuits (preferably digestive) - 125 g butter (at room temperature) - 2 tablespoons cocoa powder *For the filling:* - 4 egg yolks - 400 ml condensed milk (choose a quality one for a perfect taste) - Juice from 2 lemons (about 120 ml) - 1 teaspoon grated ginger (optional, but recommended for an exotic flavor) *For the meringue:* - 4 egg whites - 50 g sugar (no more, to maintain the balance between sweetness and acidity) Preparing the Tart: 1. Preparing the crust: If you have the biscuits crushed already, you’re one step ahead! Otherwise, take the plain biscuits and crush them finely using a food processor or a rolling pin. Add the cocoa to the biscuits and mix well. Incorporate the soft butter and knead the mixture with your hands until you achieve a homogeneous composition. It is essential that the butter is at room temperature for easy incorporation. 2. Forming the crust: Grease a tart pan (preferably with a removable bottom) with a little butter to prevent sticking. Place the biscuit mixture in the pan, pressing down well with the back of a spoon to create a compact and even base. Make sure the edges are well formed for an aesthetically pleasing look. 3. Preparing the filling: In a bowl, beat the egg yolks until creamy. Add the condensed milk and lemon juice, continuing to mix until well combined. The grated ginger adds a special note, but you can omit it if you prefer a simpler taste. Pour this mixture over the biscuit crust in the tart pan. 4. Preparing the meringue: Beat the egg whites with a pinch of salt until foamy. Gradually add the sugar and continue beating until you achieve a firm and glossy meringue. It is important not to add too much sugar, as the condensed milk will add enough sweetness. 5. Finalizing the tart: Spread the meringue evenly over the lemon cream, giving it a beautiful shape (you can leave small “peaks” for a rustic look). Sprinkle a tablespoon of granulated sugar over the meringue for a caramelized effect. 6. Baking: Preheat the oven to 180 degrees Celsius. Place the tart in the oven and bake for about 40 minutes, until the meringue is golden and firm. 7. Cooling: Once the tart is baked, remove it from the oven and let it cool in the pan. This will help stabilize the filling. 8. Serving: Slice the tart and serve it with a scoop of vanilla ice cream and a drizzle of whipped cream. This combination will add a pleasant contrast of textures and flavors. Useful tips: - You can experiment with different types of biscuits for the crust, such as chocolate biscuits or butter ones, to achieve a different taste. - Make sure all ingredients are at room temperature for better homogenization. - If you want a more intense lemon flavor, you can also add the grated zest of a lemon to the filling. Nutritional benefits: The lemon and condensed milk tart is not only delicious but also full of nutrients. Lemons are an excellent source of vitamin C, helping to strengthen the immune system, while condensed milk provides calcium and protein. Of course, it’s a dessert that should be consumed in moderation, but its taste is worth every calorie! Frequently asked questions: 1. Can I use unsweetened condensed milk? Yes, but you may need to adjust the amount of sugar in the recipe. 2. How do I store the tart? The tart keeps well in the refrigerator, covered, for 3-4 days. 3. Is this recipe suitable for vegans? No, but you can try using vegan alternatives for each ingredient. Delicious pairings: This tart pairs perfectly with fresh lemonade or herbal tea. You can also serve it alongside a sweet white wine, which will perfectly complement the tartness of the lemon. I invite you to enjoy this simple and delicious recipe! Whether you prepare it for a special occasion or simply to treat yourself, the lemon and condensed milk tart will surely bring smiles to the faces of your loved ones. Enjoy!

Category: Dessert Author: Ruxanda F. Views: 1 Date: 27.09.2024

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