This is one of the most delicious desserts that I have ever eaten. Unfortunately, I cannot take any credit for the recipe, the creation of the dish or the final results. This was made by my oldest son, Nathan, in his food technology lesson. When my daughter, Phoebe, was at high school, I avoided anything she had made in food tech like the plague. I just let my partner and my younger sons, Alfie and Freddie, eat the food for their tea. Some of the recipes were awful.
When my son started his food tech lessons, I expected the same scenario. To a certain extent, we have repeats of cooking disasters (see the macaroni cheese incident). However, there have also been some great results and this was one of them. I was treated by my son to this mouthwatering dessert and he said it was really easy to make. It has a crumbly biscuit base, similar to a cheesecake, and a creamy lemon flavoured topping. Here is how to make a creamy lemon tart.
Ingredients for Creamy Lemon Tart
- 4 oz butter
- 1 pack digestive biscuits
- 1 tin condensed milk
- Zest of 1 lemon
- Juice of 1 lemon
- 250 ml double cream
- 1 Cadbury’s Flake
How to Make a Creamy Lemon Tart
- Crush the digestive biscuits using either a food blender or by putting them in a carrier bag and smashing with a rolling pin.
- Melt the butter over a low heat in a saucepan.
- Remove from the heat and stir in the crushed biscuits.
- Transfer the butter and biscuit mix to a cake tin (preferably one with a push-up bottom).
- Press down using the back of a spoon to create a firm base.
- Put the cake tin in the refrigerator.
- Whip the cream using either a mixer or by hand with a whip.
- When the cream can form solid peaks, fold in the condensed milk.
- Add the lemon juice and lemon zest and stir through.
- Transfer the mixture onto the biscuit base and return the cake tin to the refrigerator for an hour to set.
- Before serving, crumble a Cadbury’s Flake over the top. Alternatively, grate milk or dark chocolate over the dessert.