This gorgeous recipe is from The Everyday Cook Network by Tanya Bartolini.

... Read more.


  • 250 g cream cheese, room temperature

  • juice from 1 or 2 lemons

  • 395 g tin sweetened condensed milk

  • 250 ml pouring cream

  • 1 store bought sweet shortcrust pastry case


  • 1.

    Using an electric mixer, whisk the cream cheese into a paste. Add condensed milk and whisk until combined. You want a nice creamy consistency.

  • 2.

    Remove the bowl from the electric mixer. Add lemon juice, stirring through and taste testing for tartness.

  • 3.

    Preheat oven according to packet direction for the store-bought pastry and bake.

  • 4.

    Once the shell has baked and cooled, pour in the cheese filling. Place in refrigerator to set (I recommend overnight).

  • 5.

    Just before serving, whisk cream until thick, using electric beater. Spread a thin layer over the top of the tart and serve.

  • 6.

    As a little added extra, I finely grate lemon zest over the top of the tart and garnish with two small mint leaves in the middle.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 546kj
  • Fat Total 38g
  • Saturated Fat 22g
  • Protein 9g
  • Carbohydrate 43g
  • Sugar 38g
  • Sodium 271mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by Edamam


For more information visit

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings