𝐂𝐨𝐧𝐝𝐞𝐧𝐬𝐞𝐝 𝐌𝐢𝐥𝐤 𝐋𝐞𝐦𝐨𝐧 𝐓𝐚𝐫𝐭 (𝐊𝐨𝐧𝐝𝐞𝐧𝐬𝐦𝐞𝐥𝐤 𝐒𝐮𝐮𝐫𝐥𝐞𝐦𝐨𝐞𝐧 𝐓𝐞𝐫𝐭)-RECIPE

[Nat Quinn]

𝐂𝐨𝐧𝐝𝐞𝐧𝐬𝐞𝐝 𝐌𝐢𝐥𝐤 𝐋𝐞𝐦𝐨𝐧 𝐓𝐚𝐫𝐭 (𝐊𝐨𝐧𝐝𝐞𝐧𝐬𝐦𝐞𝐥𝐤 𝐒𝐮𝐮𝐫𝐥𝐞𝐦𝐨𝐞𝐧 𝐓𝐞𝐫𝐭)

A creamy, tangy no-bake fridge tart with layers of Tennis biscuits, condensed milk, lemon, and custard—a refreshing dessert for any occasion!

Ingredients

3 cups milk

1 tablespoon sugar

2 tablespoons custard powder

1 tin (385 g) condensed milk (divided into two portions)

¼ cup lemon juice (or more, to taste)

2 packets Tennis biscuits

Instructions

Prepare the Custard Mixture:

In a saucepan, combine 3 cups milk, 1 tablespoon sugar, and 2 tablespoons custard powder. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and let it cool completely.

Prepare the Condensed Milk Mixture:

In a bowl, mix the 1 tin of condensed milk with ¼ cup lemon juice. Adjust the lemon juice to taste if you prefer a more tart flavor. Stir until well combined.

Layer the Tart:

Arrange a layer of Tennis biscuits at the bottom of a medium tart dish. Spoon half of the condensed milk-lemon mixture over the biscuits, spreading it evenly. Then, spoon half of the cooled custard mixture over the condensed milk layer.

Add Second Layer:

Place another layer of Tennis biscuits on top. Repeat the process by adding the remaining condensed milk-lemon mixture, followed by the remaining custard mixture.

Decorate:

Crumble a few Tennis biscuits finely and sprinkle the crumbs on top for decoration.

Chill to Set:

Place the tart in the fridge to set for a few hours (or overnight for best results).

Serving Suggestion

Serve chilled, straight from the fridge. This tart offers a delightful balance of creamy custard, tangy lemon, and the subtle crunch of Tennis biscuits—perfect for a refreshing dessert!

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