Condensed Milk Lemon Tart

8
Servings
20m
Prep Time
50m
Cook Time
1h 10m
Ready In


"From our weekday newspaper The West Australian."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (208.3 g)
  • Calories 441.4
  • Total Fat - 32.2 g
  • Saturated Fat - 10.8 g
  • Cholesterol - 890.6 mg
  • Sodium - 223.6 mg
  • Total Carbohydrate - 16.6 g
  • Dietary Fiber - 0.8 g
  • Sugars - 3.5 g
  • Protein - 20.7 g
  • Calcium - 175.3 mg
  • Iron - 3.4 mg
  • Vitamin C - 7.9 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 180C.

Step 2

Line a 24cm loose-bottomed flan tin with defrosted shortcrust pastry and then place in the freezer for 10 minutes to rest.

Step 3

To blind-bake, top pastry with a sheet of baking paper and pour in some rice, lentils or baking beads to act as weights and bake for 10 minutes and then remove baking paper and rice, then return to oven for a further 5-10 minutes until pastry is golden and cooked through.

Step 4

Reduce oven temperature to 160C and meanwhile, in a medium bowl, whisk together remaining ingredients until smooth and pour into pastry shell and bake for 25-30 minutes until just set.

Step 5

Allow to cool, then remove from tin and slice and serve with whipped cream.

Tips & Variations


No special items needed.

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