Tangy Lemon-Milk Tart Delight
Quick to prepare yet irresistibly delicious, this dessert is the perfect way to showcase the flavors of home while adding a bright, citrus twist.
Ingredients
Crust:
- 200g butter
- 2 packets of tennis biscuits crushed
Lemon Filling:
- 2x 350g cans condensed milk
- 250ml lemon juice
Milk Tart Layer:
- 4 cups milk
- 4 tbsps butter
- 2 tbsps (heaped) cake flour
- 2 tbsps (heaped) corn maizena
- ½ tsp salt
- 4 large eggs - separated To separate eggs, crack them over a bowl, then use the shell halves to transfer the yolk back and forth, allowing the whites to drip into the bowl below. Alternatively, you can use your hands, gently lifting the yolk while allowing the whites to drain through your fingers.
- ½ cup white sugar
- 1 tbsp vanilla essence
- 2 tsps Zanthan Gum (optional for firmer milk tart) available at Dischem and other health stores
- Cinnamon for garnish
Instructions
Preparing the Crust:
- Lightly grease a large pie dish (approximately 30 cm) with butter. Melt the butter and mix it into the crushed biscuits until fully combined. Press the mixture tightly into the greased pie dish to form a solid crust. Ensure it is evenly distributed and packed firmly to prevent crumbling. Set aside while preparing the fillings.
Lemon Filling:
- In a mixing bowl, pour in the condensed milk. Gradually add the lemon juice while continuously beating the mixture. The lemon juice will thicken the condensed milk, forming a rich and tangy filling. Spoon this mixture evenly over the prepared crust and smooth the top. Refrigerate for at least one hour to allow it to set.
Milk Tart Filling:
- In a medium saucepan, heat the milk and butter over medium heat until warm but not boiling. In a separate bowl, mix cake flour, corn flour, and salt with a bit of the warm milk to create a smooth paste. Slowly whisk this paste into the heated milk while stirring constantly to prevent lumps. Cook until the mixture thickens.
- Beat the egg yolks and sugar together until light and creamy, then slowly mix them into the thickened milk mixture. Stir in the vanilla extract. In a separate bowl, beat the egg whites until stiff peaks form and gently fold them into the milk mixture to create a light texture. For a firmer consistency, add Xanthan Gum at this stage.
- Spoon the milk tart mixture over the lemon layer in the pie dish.
Serving Suggestion:
- Once fully chilled, slice the tart into portions and serve with a dusting of additional cinnamon or a dollop of whipped cream. This dessert pairs wonderfully with a cup of tea or coffee. Enjoy the delightful combination of creamy textures and zesty lemon flavour!
Final Touch:
- prinkle cinnamon ovr the top to taste
- Refrigerate for at least 5 hours to allow the tart to set completely before serving.
Torage Suggestions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze individual slices and thaw in the fridge before serving.