Condensed Milk Lemon Tart
Recipe: #36820
April 22, 2021
Categories: Desserts, Eggs, Lemon, Oven Bake, Vegetarian, Cobblers/Tarts, more
"From our weekday newspaper The West Australian."
Ingredients
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 by Step Method
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
No special items needed.