This Lemon Bliss Tart is the perfect balance of tangy lemon and sweet cream, topped with a delightful crunch from the biscuits and optional chocolate or extra zest. Here’s how you can make it:
Ingredients:
• 1 packet digestive biscuits, crushed
• 1/4 cup melted butter
• 1 tin condensed milk
• 1/2 cup lemon juice
• 1/4 cup lemon zest
• 1 cup whipped cream
• 2 chocolates of your choice, crushed (optional)
• Extra lemon zest for garnish (optional)
Instructions:
1. Prepare the Crust:
• Preheat your oven to 350°F (175°C) or prepare a tart dish (no baking required if you want a no-bake crust).
• In a bowl, combine the crushed digestive biscuits with the melted butter. Stir until the crumbs are well coated and the mixture resembles wet sand.
• Press the biscuit mixture firmly into the base of a tart pan, making sure it’s evenly spread. If you don’t have a tart pan, you can use a pie dish.
• If you prefer a baked crust, place the crust in the oven for 8-10 minutes or until it’s slightly golden. Allow it to cool completely before filling. If you want a no-bake crust, just refrigerate it for about 30 minutes to set.
2. Make the Filling:
• In a large mixing bowl, combine the condensed milk, lemon juice, and lemon zest. Stir until fully mixed and smooth.
• Gently fold in the whipped cream until the mixture is light and creamy.
3. Assemble the Tart:
• Pour the lemon mixture into the cooled crust, spreading it evenly.
• Optional: Sprinkle the crushed chocolate over the top or add extra lemon zest for garnish.
4. Chill the Tart:
• Refrigerate the tart for at least 3-4 hours, or preferably overnight, to allow it to set properly.
5. Serve:
• Once chilled, remove the tart from the fridge. Slice and serve chilled, enjoying the sweet, tangy flavors!
Enjoy your refreshing Lemon Bliss Tart!