Lemon Condensed Milk Tart Recipe: Easy, Delicious, and Perfect for Any Occasion
If you’re searching for a dessert that’s both impressive and easy to make, your quest ends here. This Lemon Condensed Milk Tart combines the zesty freshness of lemons with the creamy sweetness of condensed milk, creating a dessert that’s sure to wow your family and friends. Plus, it’s simple enough for even novice bakers to tackle with confidence. In this blog post, we’ll guide you through each step of making this delightful tart, along with tips and tricks to ensure it turns out perfectly every time.
Why You’ll Love This Lemon Condensed Milk Tart Recipe
This tart is not only delicious but also incredibly versatile. Here are a few reasons why you’ll fall in love with this recipe:
• Easy to Make: With straightforward ingredients and simple steps, this recipe is perfect for both beginner and experienced bakers.
• Delightful Flavor: The combination of tangy lemon and sweet condensed milk creates a balanced flavor that’s sure to please any palate.
• Beautiful Presentation: This tart looks as good as it tastes, making it an excellent choice for dinner parties, holidays, or any special occasion.
• Crowd-Pleaser: This tart is always a hit with guests, making it a go-to recipe for entertaining.
Ingredients and Equipment
Before we dive into the recipe, let’s gather all the ingredients and equipment you’ll need.
Ingredients
For the Filling:
- 120 grams condensed milk
- 1 teaspoon cornstarch
- Zest of 1 lemon
- Juice of 1 lemon (strained to remove seeds)
- 1 egg yolk
For the Dough:
- 200 grams wheat flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 120 grams unsalted butter
- 1 whole egg
For the Topping:
- 5 peeled lemon slices
- 1 tablespoon granulated sugar
Equipment
- Medium bowl
- Electric mixer
- Saucepan
- Large bowl
- Removable bottom cake pan
- Non-stick baking paper
- Vegetable oil
- Sieve
Step-by-Step Instructions
Now, let’s get into the step-by-step process of making this Lemon Condensed Milk Tart.
Step 1: Prepare the Filling
1. Combine Ingredients: In a medium bowl, add 120 grams of condensed milk, 1 teaspoon of cornstarch, and the zest of one lemon.
2. Add Lemon Juice: Cut the lemon in half and squeeze out all the juice through a sieve to remove the seeds. Add the juice to the bowl.
3. Add Egg Yolk: Add one egg yolk to the mixture.
4. Mix: Using an electric mixer, beat all the ingredients together until well combined.
5. Cook: Transfer the mixture to a saucepan. Turn the heat to medium-low and stir continuously until the mixture forms a smooth and uniform cream. Once it reaches the right consistency, stop stirring and set it aside.
Step 2: Prepare the Dough
1. Combine Dry Ingredients: In a large bowl, mix 200 grams of wheat flour, 1 teaspoon of baking powder, and 1 teaspoon of salt.
2. Add Butter: Add 120 grams of unsalted butter to the dry ingredients and mix.
3. Add Egg: Add one whole egg and mix again. When you can no longer mix with the spoon, knead the dough by hand until it forms a smooth and uniform dough.
4. Chill the Dough: Split the dough in half. Place one half in the freezer for 15 minutes.
5. Prepare the Pan: Line the bottom of a removable bottom cake pan with non-stick baking paper and grease the edges with vegetable oil.
Step 3: Assemble the Tart
1. Form the Crust: Press the remaining dough into the prepared cake pan to form the crust.
2. Add Filling: Pour the prepared filling over the crust.
3. Add Topping: Grate the chilled dough over the filling. Top with 5 peeled lemon slices and sprinkle with 1 tablespoon of granulated sugar.
Step 4: Bake the Tart
1. Preheat Oven: Preheat your oven to 180°C (350°F).
2. Bake: Place the tart in the preheated oven and bake for 45 minutes. Keep an eye on it, as baking times may vary depending on the power of your oven.
3. Cool and Serve: Once the tart is done baking, allow it to cool. Then, slice and enjoy!
Tips and Tricks
To ensure your Lemon Condensed Milk Tart turns out perfectly, here are some helpful tips:
• Use Fresh Lemons: Fresh lemon juice and zest provide the best flavor. Avoid using bottled lemon juice if possible.
• Room Temperature Ingredients: Make sure your butter and egg are at room temperature before starting the recipe. This helps in achieving a smooth and uniform dough.
• Even Baking: Rotate the tart halfway through the baking time to ensure even baking.
• Chill the Dough: Chilling the dough before grating it over the filling helps it hold its shape and texture.
Variations
While this Lemon Condensed Milk Tart is delicious as is, you can also try these variations to mix things up:
• Citrus Twist: Use a combination of lemon and lime zest and juice for a unique citrus flavor.
• Berry Delight: Add a layer of fresh berries (such as blueberries or raspberries) on top of the filling before grating the dough.
• Nutty Crust: Mix some finely chopped nuts (such as almonds or pecans) into the dough for added texture and flavor.
Serving Suggestions
This Lemon Condensed Milk Tart is versatile and can be served in various ways:
• Plain: Serve the tart as is to let the lemon flavor shine.
• With Whipped Cream: Top each slice with a dollop of freshly whipped cream for an extra touch of indulgence.
• With Fresh Berries: Garnish with fresh berries like strawberries, raspberries, or blueberries to add a burst of color and flavor.
• With Ice Cream: Serve a slice of the tart with a scoop of vanilla or lemon ice cream for a delightful dessert combination.
Storing the Tart
To keep your Lemon Condensed Milk Tart fresh and delicious, follow these storage tips:
• Refrigeration: Store the tart in an airtight container in the refrigerator for up to 3 days.
• Freezing: You can also freeze the tart for longer storage. Wrap individual slices in plastic wrap and place them in a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator before serving.
FAQs
1. Can I use store-bought lemon juice?
• Freshly squeezed lemon juice is recommended for the best flavor, but store-bought lemon juice can be used in a pinch.
2. Can I make the dough ahead of time?
• Yes, you can prepare the dough ahead of time and store it in the refrigerator for up to 2 days. When ready to use, let it come to room temperature before rolling it out.
3. Can I use a different type of flour?
• Wheat flour is recommended for this recipe, but you can experiment with other types of flour, such as almond flour or gluten-free flour, keeping in mind that the texture may vary.
4. Can I make this tart without an electric mixer?
• Yes, you can mix the filling by hand using a whisk, though it may take a bit longer to achieve a smooth consistency.
5. How do I know when the tart is done baking?
• The tart is done when the crust is golden brown and the filling is set. You can insert a toothpick into the center; it should come out clean.
The Perfect Lemon Condensed Milk Tart for Any Occasion
Whether you’re hosting a dinner party, celebrating a special occasion, or simply looking for a delightful dessert to enjoy with your family, this Lemon Condensed Milk Tart is the perfect choice. Its bright and refreshing flavor, combined with its beautiful presentation, makes it a standout dessert that will leave your guests asking for the recipe.
Final Thoughts
This Lemon Condensed Milk Tart is a testament to the magic that happens when simple ingredients come together to create something extraordinary. From its creamy, tangy filling to its buttery, flaky crust, every bite is a celebration of flavor and texture. We encourage you to give this recipe a try and share your experience with us.
Remember, the best recipes are those that bring people together, create lasting memories, and are shared with love. So, gather your ingredients, preheat your oven, and let’s get baking!
