A beautifully creamy tart that is so easy to make.
- 3oz margarine or butter
- 8oz crushed digestive or ginger biscuits
- ½ pint of double cream
- Large tin of condensed milk (218g)
- Grated rind and juice of 3 large lemons
Serves 6 – 8
Melt the margarine/butter in a pan or microwave then stir in the crushed biscuits.
Press the biscuit mix into the base of a 8inch/20cm loose-bottomed tin. Chill for ½ hour.
If you don’t have a loose-bottomed tin, line the tin with baking parchment, allowing an overlap over the side of the tin so you can pull the tart out when it’s set.
Whisk the condensed milk and cream with the juice and rind of the lemons until thick. If you have an electric whisk it will only take a couple of minutes.
Spoon over the biscuit base. Chill until required.
This tart recipe is so versatile:
Instead of one big tart simply spoon the biscuit mix into six or eight individual glass dishes then top with the lemon mix.
You can also make a chilled lime tart by replacing the lemons with four limes.
How about a chocolate lime tart. Mix 1 oz of coco powder to the crushed digestive biscuits then decorate the top of the tart with grated chocolate.
All the weights are in ‘old money’. If you want them in Metric, you’ll have to convert it yourself….