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Lemon Tart

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

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  • 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.


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